Flank Steak Salad With Jalapeno Poppers Recipes

CAPRESE SALAD WITH GRILLED FLANK STEAK

Steps:

• Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
• Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
• Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

LIME JALAPENO GARLIC FLANK STEAK

Steps:

• Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
• Remove flank steak, brushing off excess marinade and any pieces of garlic.
• Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
• You want to make sure the heat is as high as it will go, so the steak doesn't water out and "boil" instead of sear.
• The grill really works the best.
• Let the meat rest for 15 minutes, slice thinly across the grain.

JALAPENO STEAK

Steps:

• Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
• Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grill grate.
• Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 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 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

FLANK STEAK SALAD WITH JALAPENO POPPERS

Steps:

• For the steak salad:
• Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
• Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
• For the jalapeno poppers:
• Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
• Carefully slice down the side of the peppers and remove the seeds. Set aside.
• In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
• Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.

FLANK STEAK SALAD WITH JALAPENO POPPERS

Steps:

• For the steak salad:.
• Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
• Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
• For the jalapeno poppers:
• Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
• Carefully slice down the side of the peppers and remove the seeds. Set aside.
• In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers.
• In a separate bowl, mix the flour, egg, and beer to form a batter.
• Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
• Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.