Chili Rubbed Flank Steak Wrap Recipes

CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS

Steps:

• Heat broiler; set rack 4 inches from heat. In a large bowl, whisk vinegar and 3 teaspoons oil; add cabbage. Season with salt and pepper; toss to combine. Set aside.
• Cut polenta crosswise into 8 equal slices. Heat 1/4 cup oil in a large nonstick skillet over medium heat; add polenta slices and cook until golden on both sides, about 10 minutes per side. Transfer to a paper-towel-lined plate; season with salt.
• Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil (without turning) about 10 minutes for medium-rare; let rest 5 minutes. Slice thinly; serve with cabbage salad and polenta rounds.

SLICED CHILI RUBBED FLANK STEAK ON SPICY RICE WITH SHRIMP AND GUACAMOLE STACKS

Steps:

• Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.
• For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.
• Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.
• Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

CHILI-RUBBED STEAK TACOS

Steps:

• In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
• Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
• Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
• Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

CHILI RUBBED FLANK STEAK

Steps:

• Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
• Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
• Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
• Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.

CHILI-RUBBED RIB-EYE STEAKS

Steps:

• Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
• Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.