MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
MARINATED FLANK STEAK WITH PEPPERS
My husband and I are beef eaters, and this dish is one we like for entertaining family and friends-it's easy to prepare and looks and tastes great. A simple marinade tenderizes the steak for grilling, and colored peppers charred alongside add spicy, smoky flavors and bright colors. It's a very pretty dish.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place steak in a heavy plastic bag. Combine marinade ingredients, whisking to blend. Pour marinade over steak; turn to coat. Seal bag and refrigerate overnight. Grill steak and char peppers over hot heat. Cook steak about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened; place peppers in paper sack, close and allow to steam for about 10 minutes. Remove skins; slice into strips and keep warm. Place steak on warm platter; let stand a few minutes before carving.
Nutrition Facts :
BEST FLANK STEAK MARINADE
Steps:
- Add all ingredients except the steak to a mixing bowl. Whisk together until fully combined.
- Pierce the flank steak with a fork all over, and then place in the bowl*.
- Turn the steak several times to coat thoroughly.
- Cover the bowl with plastic wrap and place in the fridge for 2-24 hours.
- Remove from the fridge 30 minutes before grilling. Take the steak out of the marinade and remove excess moisture with paper towels. Discard the marinade**.
- Preheat grill for medium-high heat, about 400°F (204°C).
- Spray the grill grates with cooking oil spray.
- When hot, place flank steak on the grill.
- Grill the first side for 1 minute to sear. Then flip the steak and grill 1 minute on the other side.
- Continue cooking for 2-3 minutes per PER SIDE to desired doneness***, flipping every minute for even cooking.
- Remove to a cutting board and let the steak rest covered with aluminum foil for 5 minutes (this is so the juices retreat into the meat).
- Slice thinly against the grain to serve.
Nutrition Facts : Calories 270 kcal, Carbohydrate 8 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 444 mg, Sugar 6 g, ServingSize 1 serving
MARINATED STEAK AND BELL PEPPER ROLLS UPS
Provided by juli
Number Of Ingredients 11
Steps:
- Thinly slice steak against the grain, truly as thinly as possible (this will make for easier roll ups). Place the steak in a large shallow bowl then cover with olive oil, steak sauce, garlic powder, and salt and pepper. Toss the steak to cover with sauce and spices. Cover bowl and place in fridge for 1+ hour.
- After 1 hour in the fridge, remove from fridge and place on counter to come to room temperature.
- While meat settle, place a large sauté pan over medium heat. Add 1 tablespoon of butter to the pan, then add sliced peppers and onion along with a bit of salt and pepper. Cook until veggies are a bit soft and well coated, then remove from pan and set aside to cool.
- Now you'll need put together the roll ups: you'll want to wrap 2 pieces of thin meat around a clump of the vegetable, meaning about 5-6 slices of different veggies. So place two slice of meat on a cutting board or plate right beside each other, then place the veggies on top of the meat, creating a plus sign with meat and veggies, then wrap the meat around the veggies any way you'd like, just make sure to get lock the meat in place by pressing a toothpick through the ends.
- Repeat until all veggies and meat are gone.*
- Place the large sauté pan back over medium heat and add the last tablespoon of butter to it.
- Once pan is very hot and coated, add 4-5 roll ups to the pan toothpick side down first (be sure not to crowd the pan to help create a good sear on all the roll ups). Cook on all sides of the meat until meat is golden brown.
- Repeat with all roll ups.
- Eat up! Don't forget to remove the toothpick before you eat it! Your guests would most likely not enjoy that part.
GARLIC AND PEPPER MARINATED FLANK STEAK
If you like pepper and garlic on your steaks this is for you. Yum. Makes 4 normal or 8 healthy sized servings. Prep time is marinating time.
Provided by Annacia
Categories Meat
Time 3h8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in shallow baking dish.
- Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
- Prepare barbecue (high heat) or preheat broiler.
- Season steak generously with additional pepper.
- Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare.
- Thinly slice steak across grain and serve.
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
JUICY MARINATED FLANK STEAK
A great tasting steak with homemade marinade from Taste of Home magazine. Wonderful served on soft Kaiser rolls or submarine buns with some grilled onions, green peppers, or mushrooms on the side. Also makes good 'cheese steak' sandwiches by adding some fried onions on top and grated cheese to melt when serving. I usually serve this steak with Recipe #124798 (no mayonnaise) and cole slaw or a green salad for a great barbecue dinner. Have also served it with Debber's Recipe #217754 which is a great potato salad too.
Provided by foodtvfan
Categories Steak
Time 13m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place flank steak in an 11 inch x 7 inch x 2 inch glass dish.
- Combine remaining ingredients; pour over meat.
- Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade.
- Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well.
- Slice into thin strips across the grain to serve.
Nutrition Facts : Calories 252.9, Fat 12.3, SaturatedFat 4.6, Cholesterol 91.8, Sodium 129.9, Carbohydrate 2.3, Sugar 1.9, Protein 31.4
MOLASSES MARINATED FLANK STEAK WITH ROASTED RED PEPPERS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 4h23m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl mix together the oil, cola, molasses, soy sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to assure the marinade is covering the meat. Allow to marinate 2 hours or up to 4 hours in the refrigerator.
- Preheat the grill over medium heat.
- Remove the steak from the marinade and put it on the grill. Cook for 4 minutes on each side. Remove from the grill to a cutting board and let rest for 5 minutes.
- Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped cilantro and serve.
FLANK STEAK WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Season steak with salt and pepper.
- Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
- Add steaks and let sit for 2 hours or more.
- Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
- Cut the remaining half of shallot and scallion tops into two pieces.
- In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
- Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
- Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
- Once the creminis are cooked down, add the portobello pieces back in to reheat.
- In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
- Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
- Then add the scallions.
- Preheat grill.
- Remove steaks from bag and dispose of the marinade.
- Grill steaks until done, about 8 to 10 minutes per side.
- Remove from grill and cut into strips cross grain. Serve with mushrooms.
Nutrition Facts : Calories 570 kcal, Carbohydrate 18 g, Cholesterol 150 mg, Fiber 2 g, Protein 47 g, SaturatedFat 13 g, Sodium 911 mg, Fat 34 g, ServingSize serves 4 to 5, UnsaturatedFat 18 g
GARLIC AND PEPPER MARINATED FLANK STEAK
Categories Beef Garlic Broil Marinate Low Carb Kid-Friendly Low Cal Low/No Sugar Grill/Barbecue Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
- Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.
SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS
A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
MARINATED FLANK STEAK WITH PEPPERS
My husband and I are beef eaters, and this dish is one we like for entertaining family and friends-it's easy to prepare and looks and tastes great. A simple marinade tenderizes the steak for grilling, and colored peppers charred alongside add spicy, smoky flavors and bright colors. It's a very pretty dish.
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Place steak in a heavy plastic bag. Combine marinade ingredients, whisking to blend. Pour marinade over steak; turn to coat. Seal bag and refrigerate overnight. Grill steak and char peppers over hot coals. Cook steak about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened; place peppers in paper sack, close and allow to steam for about 10 minutes. Remove skins; slice into strips and keep warm. Place steak on warm platter; let stand a few minutes before carving.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 9.8 g, Cholesterol 68.7 mg, Fat 19.3 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 6.5 g, Sodium 581.5 mg, Sugar 4.1 g
More about "marinated flank steak with peppers recipes"
MOJO-MARINATED FLANK STEAK WITH PEPPERS | HEALTHY …
From weightwatchers.com
Cuisine Central American,MexicanCategory Dinner,LunchServings 1Total Time 4 hrs 25 mins
- Stir together orange juice, vinegar, garlic, cumin and salt in a small bowl; remove 3 Tbsp to a small zip-close bag. Add steak to bag; seal bag and refrigerate at least 4 hours. Refrigerate remaining marinade.
- Pat steak dry; discard marinade. Heat oil in a large skillet over medium-high heat. Put steak on one side of skillet and peppers on the other. Cook, turning steak once and stirring peppers occasionally, until steak is desired degree of doneness and peppers are lightly charred, about 7 minutes. Remove steak; set aside
- Slice steak and serve with peppers over rice; drizzle with remaining marinade (from skillet) and sprinkle with cilantro.
DR. PEPPER MARINATED FLANK STEAK WITH CHILAQUILES ...
From zagleft.com
5/5 (1)Category Main DishCuisine MexicanTotal Time 30 mins
- In a large glass or ceramic baking dish, whisk the Dr. Pepper with the BBQ sauce, brown sugar, mustard, hot sauce, vinegar and garlic. Add the flank steak and turn to coat thoroughly. Cover dish and refrigerate for at least 2 hours and up to 6 hours to marinate.
EASY GRILLED ADOBO MARINATED FLANK STEAK - BONAPPETEACH
From bonappeteach.com
Reviews 2Calories 991 per servingCategory Grilling
- In a blender, combine the can of chipotle peppers in adobo, juice of one lime, olive oil, and sea salt and blend until a thin paste forms.
- Place the steak in a shallow dish and coat it completely in the marinade. Let it come to room temperature like this for at least 30 minutes or store in the fridge for up to 24 hours to marinade. The longer it's on, the more the flavors will penetrate the meat!
SOUTHWEST MARINATED BEEF FLANK STEAK WITH GRILLED PEPPERS
From beefitswhatsfordinner.com
Cuisine Mexican/LatinCategory EntréeServings 6Total Time 30 mins
- Combine marinade ingredients in small bowl. Place beef Flank Steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.
- Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes.
STUFFED FLANK STEAK WITH ROASTED PEPPERS RECIPE, WHATS ...
From whatscookingamerica.net
Cuisine ItalianEstimated Reading Time 4 minsCategory Main CourseTotal Time 50 mins
- Prepare Wine Marinade (see below). Place the butterflied flank steak in a large dish, pour the prepared marinade over the top, cover tightly, and refrigerate overnight or all day.
LIME-MARINATED FLANK STEAK WITH STUFFED POBLANO PEPPERS
From beefitswhatsfordinner.com
Cuisine Mexican/LatinCategory EntréeServings 6Total Time 50 mins
- Combine reserved tomato juice, 1/2 cup cilantro, lime juice and olive oil in medium bowl. Cover and refrigerate 1/3 cup marinade for rice. Place beef Flank Steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Combine rice, reserved 1/3 cup marinade, diced tomatoes, black beans and remaining 1/4 cup cilantro in medium bowl. Season with salt and pepper, as desired. Set aside.
- Cut slit lengthwise down 1 side of each poblano pepper to create pocket, leaving stem and tip intact. Make another small crosswise cut just below the stem to form T-shaped opening. Remove and discard seeds and membranes, being careful to keep peppers intact. Spoon rice mixture evenly into peppers. Wrap each tightly in aluminum foil to seal.
BALSAMIC-MARINATED FLANK STEAK SANDWICHES WITH PEPPERS …
From weber.com
Servings 4Total Time 4 hrs 42 minsCategory Red Meat
- In a large, resealable plastic bag combine the marinade ingredients. Place the steak in the bag (cut the steak crosswise in half, if needed, to fit in the bag), press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 4 hours or overnight, turning occasionally.
- In a large skillet over medium-high heat on the stove, warm 2 tablespoons oil. Add the bell peppers, onion, salt, and pepper and cook until the vegetables begin to soften, 10 to 12 minutes, stirring occasionally. Reduce the heat to medium and cook until the vegetables are very tender and caramelized, 8 to 10 minutes more, stirring often. Remove from the heat and cover to keep warm.
- Remove the steak from the bag and discard the marinade. Brush the cooking grates clean. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 12 minutes for medium rare, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat. Remove from the grill and let the steak rest for 3 to 5 minutes. Cut the steak across the grain into thin slices.
MARINATED FLANK STEAK - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (26)Total Time 13 minsCategory Main CourseCalories 159 per serving
- Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill.
GARLIC AND LIME MARINATED FLANK STEAK | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (3)Total Time 456185 hrs 29 minsCategory DinnerCalories 454 per serving
- In a large non-reactive bowl add the flank steak, garlic, salt, lime juice and pinch of red pepper flakes. Turn to coat the steak in the marinade, cover and place in the refrigerator for at least 1 hour (or up to overnight) turning the steak at least once.
- When read to cook heat the grill, or the grill pan on high. Cook the flank steak on each side until the meat has reached the desired temperature, about 4 minutes per side for medium-rare.
- Let the steak rest for 5 minutes. Slice agains the grain and serve warm with your favorite sides like cauliflower rice, cucumber salad or a pasta salad!
FLANK STEAK MARINADE (WITH EASY GRILLED FLANK STEAK ...
From chilipeppermadness.com
5/5 (4)Category Main CourseCuisine AmericanCalories 272 per serving
BALSAMIC-MARINATED GRILLED FLANK STEAK WITH BELL PEPPER ...
From chowhound.com
5/5 (3)Category Dinner, Weeknight Dinner, Main DishCuisine BBQTotal Time 1 hr 15 mins
MARINATED FLANK STEAK WITH PEPPERS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
HABANERO STEAK MARINADE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MARINATED FLANK STEAK WITH PEPPERS RECIPES
From tfrecipes.com
10 BEST PEPPER STEAK MARINADE RECIPES | YUMMLY
From yummly.com
CUBAN FLANK STEAK RECIPES
From wiki-recipes.info
BALSAMIC-MARINATED FLANK STEAK SANDWICHES WITH PEPPERS AND ...
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love