Fiesta Grilled Flank Steak Recipes

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

THE BEST GRILLED FLANK STEAK RECIPE

Steps:

• Lay flank steak out flat, trim any extra fat or silver skin.
• Generously season steak with salt and pepper.
• Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
• Add steak to bag and let marinate for 40 minutes up to two hours.
• Heat grill or start charcoals - aiming for high heat (about 400 degrees).
• Remove steak from bag, and sprinkle with garlic powder.
• Cook steak on very hot grill, flipping every 4-5 minutes.
• Wipe a little olive oil on the grill's grates before adding steak.
• For medium rare steak, the steak will cook for about 10 minutes (this will vary depending on your grill, how hot it is outside, if it is windy, etc so be sure to check your steak and how quickly it's cooking).
• For a steak that is medium all the way to well done, cook the steak directly over the heat, flipping twice, for 10 minutes as listed above - and then move slightly away from the heat (to a higher rack, or spot where the flames aren't directly underneath) so it will continue to cook to your preferred doneness without becoming too charred.
• Remove from grill when steak is at your preferred doneness.
• Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
• When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
• Serve immediately and enjoy!

FLANK STEAK TACOS

Steps:

• Add last 8 ingredients to blender. Slowly add in oil until a light marinade has formed. Place steak in Ziploc bag. Add marinade into bag. Shake bag to cover meat with marinade. Refrigerate for 2 + hours. Heat one grill burner over medium-high until piping hot. Using the heated burner side, place the meat on the grill. Do not move, giving it a hard sear. Cover and let cook for 5 minutes before flipping. Cook for another 5 minutes. Move meat onto burner that is not heated. Cover. Let cook for 1 ½ minutes. Flip and repeat. This will give you a medium-rare. Check meat consistency. If it is to your liking remove from heat. Let rest for 10-15 minutes. Slice against the grain. Serve over warm tortillas.

FIESTA GRILLED FLANK STEAK

Steps:

• In a shallow dish, combine the pineapple juice, lime juice, garlic salt and cumin. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., In a small bowl, combine the pineapple, salsa, avocado, green onion and cilantro. Cover and chill until serving., Drain beef and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain. Serve with salsa.

FIESTA STEAK MARINADE

Steps:

• Add all the ingredients except the cilantro to a small bowl and whisk to combine. Pour the marinade into a glass dish or a resealable bag and then add your steak and the cilantro.
• Toss the steak in the marinade to coat the steak well on all sides, then cover and refrigerate for at least 8 hours or overnight.
• Remove the steak from the marinade and remove most of the marinade by blotting the steak with paper towels. There is oil in this marinade so you don't want it to flare up on the grill.
• Grill your steak over medium heat (about 400-425) for about 4-5 minutes on each side for medium rare. Add more cooking time to your steak to get the temperature that you prefer.

FLANK STEAK FAJITAS

Steps:

• Combine lime juice, fajita seasoning and 1 tablespoon oil. Thinly slice flank steak across the grain and place strips in zipper-locking plastic bag; pour lime mixture over steak strips and close bag, removing excess air. Marinate in refrigerator for 30 minutes.
• Remove steak strips from marinade; discard marinade. Heat remaining 1 tablespoon oil in a skillet over high heat. When oil begins to smoke add flank steak strips and stir frequently until brown, 2-3 minutes. Add onion and pepper; continue stir-frying until onions are slightly brown on edges, 5-7 minutes.
• Serve fajitas immediately in flour tortillas with choice of prepared accompaniments.

GRILLED FLANK STEAK FAJITAS

Steps:

• Place the flank steak in a large resealable plastic bag. For the marinade, in a small bowl whisk olive oil, soy sauce, lime juice, brown sugar, cumin, chili powder, salt and pepper. Reserve ¼ cup marinade and pour remaining marinade over flank steak, seal bag and refrigerate at least 2 hours or overnight. While the flank steak marinates, combine sliced peppers and onions with remaining ¼ cup marinade. Refrigerate until ready to cook.
• Allow flank steak come to room temperature before cooking. When ready to cook, preheat grill to medium-high heat and lightly oil grill grates. Remove meat from marinade and place on grill. Grill 6 minutes, flip and cook 5 minutes more until cooked through. Transfer meat to a cutting board and let rest 10 minutes.
• Heat a large skillet over high heat and add pepper and onion mixture. Cook 5 minutes, until peppers and onions are slightly charred. Remove from skillet and set aside.
• When ready to assemble, thinly slice flank steak against the grain. Place steak down the centre of each tortilla, top with pepper and onion mixture followed by sliced avocado, salsa and parsley. Roll tortilla and serve immediately.