Grilled Caribbean Flank Steak With Mojo And Plantains Recipes

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CHEF JOHN'S GRILLED MOJO BEEF



Chef John's Grilled Mojo Beef image

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h18m

Yield 4

Number Of Ingredients 14

2 pounds beef skirt steak
1 large navel orange, juiced
3 limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

Steps:

  • Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
  • Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
  • Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
  • Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
  • Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
  • Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g

HERBES DE PROVENCE GRILLED FLANK STEAK



Herbes de Provence Grilled Flank Steak image

Herbes de Provence is an easy way to dress-up flank steak.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil, plus more for the grill
2 teaspoons herbes de Provence
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
Steamed green beans and grilled or boiled potatoes, for serving

Steps:

  • Prepare a grill for medium-high heat; brush the grates lightly with oil.
  • Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
  • Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

CARIBBEAN FLANK STEAK



Caribbean Flank Steak image

a taste of the tropics on a good flavorful flank steak. This can be grilled or broiled. It tastes great with a fruit salad. Steak need to marinate for 2 hours.

Provided by Dawn399

Categories     Caribbean

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks
lime wedge
1/3 cup fresh lime juice
1/3 cup vegetable oil
2 tablespoons molasses
2 tablespoons prepared mustard
3 cloves garlic, finely chopped
1/2 teaspoon lime zest
seasoning salt or caribbean jerk seasoning

Steps:

  • Score steak at 1 inch intervals.
  • Make marinade by combining lime juice, oil molasses, mustard, garlic, and lime peel in a large glass bowl.
  • Sprinkle seasoning salt on steak.
  • Place in bowl and marinate in refrigerator for 2 hours.
  • Turn occasionally.
  • Preheat broiler.
  • Broil 5-6 minutes each side for medium rare steak.
  • After broiling cover with aluminum foil and let set for five minutes before carving.
  • Serve with lime wedges.

Nutrition Facts : Calories 483.5, Fat 32.5, SaturatedFat 8.2, Cholesterol 69.7, Sodium 180.3, Carbohydrate 10.5, Fiber 0.4, Sugar 6.1, Protein 36.6

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