Marinated Flank Steak With Peppers Recipes

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MARINATED FLANK STEAK



Marinated Flank Steak image

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

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds 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.

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



Marinated Flank Steak with Peppers image

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

1 beef flank steak, about 1-1/2 pounds
MARINADE:
1 large clove garlic, crushed
1 lime, juice and grated rind
2 teaspoons leaf oregano
1-1/2 tablespoons olive oil
1 teaspoon salt, optional
Freshly ground black pepper
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper

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



Best Flank Steak Marinade image

The Best Flank Steak Marinade makes super juicy and flavorful flank steak every time! Easy to prepare and perfect for grilling, pan-frying, or broiling in the oven.

Provided by TipBuzz

Categories     marinade     Sauces

Time 10m

Number Of Ingredients 12

1/3 cup soy sauce
½ cup olive oil
2 tablespoons honey
2 tablespoons Worchestershire sauce
1 tablespoon lime juice (or red wine vinegar / balsamic vinegar)
½ small onion (small chunks)
3 cloves garlic (minced (1 tablespoon minced garlic))
2 tablespoons green onions (minced)
1 tablespoon Italian seasoning (or fresh thyme and rosemary)
½ teaspoon black pepper
½ teaspoon salt
2 pounds flank steak ((907g))

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



Marinated Steak and Bell Pepper Rolls Ups image

Provided by juli

Number Of Ingredients 11

1 pound flank steak or skirt steak, thinly sliced against the grain
3 tablespoons olive oil
1/2 cup Steve's Paleo Chef Steak Sauce
1/2 teaspoon garlic powder
salt and pepper, to taste
2 tablespoons butter, divided
1 red bell pepper, seeds removed and thinly sliced
1 orange bell pepper, seeds removed and thinly sliced
1 yellow bell pepper, seeds removed and thinly sliced
1/2 large red onion, thinly sliced
toothpicks

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



Garlic and Pepper Marinated Flank Steak image

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

1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 (2 lb) flank steaks

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



Grilled Balsamic Flank Steak With Peppers and Onions image

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

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

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



Juicy Marinated Flank Steak image

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

1 (2 lb) beef flank steak
3 tablespoons ketchup
1 tablespoon vegetable oil
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/8 teaspoon pepper

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



Molasses Marinated Flank Steak with Roasted Red Peppers image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 4h23m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup canola oil
1/2 cup cola
1 tablespoon molasses
1 tablespoon soy sauce
1 tablespoon red pepper flakes
2 tablespoons minced garlic
1 tablespoon freshly cracked black pepper
1 lime, juiced
1 (2-pound) flank steak, trimmed
1 baguette, cut on the bias into 1/2-inch thick slices
1/2 cup extra-virgin olive oil
1 (8-ounce) container herb-seasoned cream cheese
1 (10-ounce) jar red pepper strips
3 tablespoons chopped cilantro leaves

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



Flank Steak With Mushrooms image

This flank steak is marinated a delicious sauce and served with sauteed mushrooms. This is a perfect way to turn in a tough flank steak into a tender dinner

Provided by Derrick Riches

Categories     Entree     Dinner

Time 57m

Yield 5

Number Of Ingredients 12

1 1/2 to 2 pounds/700 to 900 grams flank steak
Salt, to taste
Black pepper, to taste
1 large shallot, divided
1/2 cup/120 mL balsamic vinegar
3 tablespoons/60 mL olive oil, divided
3 tablespoons/45 mL sugar, divided
5 tablespoons/60 mL soy sauce, divided
1/4 cup/60 mL butter, divided
1/2 pound/225 grams portobello mushrooms
1/2 pound/225 grams cremini mushrooms
2 scallions (green tops only)

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



Garlic and Pepper Marinated Flank Steak image

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

1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)

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



Sweet and Spicy Flank Steak Fajitas with Peppers and Onions image

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

1/3 cup olive oil
1/4 cup torn cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon thyme leaves
6 cloves garlic, smashed
2 jalapenos, seeded
Kosher salt and freshly ground black pepper
1 1/2 pounds flank steak
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese

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



Marinated Flank Steak with Peppers image

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

1 (1 1/2-pound) beef flank steak
1 large clove garlic, crushed
1 lime, juice and rind
2 teaspoons oregano leaves
1 ½ tablespoons olive oil or vegetable oil
1 teaspoon salt
1 pinch freshly ground black pepper
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper

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

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Preparation. For marinade, combine garlic, Jalapeno, cumin, cilantro, lime juice, vinegar, sugar and Habanero olive oil. Add salt and pepper to taste. Spread flank steak in a large bowl or dish. Pour marinade over steak until well-coated, cover with plastic wrap and refrigerate for 2-4 hours. Preheat grill or skillet.
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MARINATED FLANK STEAK WITH PEPPERS RECIPES
Southwest Marinated Flank Steak Recipe - Adams Fairacre Farms hot adamsfarms.com. Southwest Marinated Flank Steak Yield: 6 servings Ingredients Steak 1 1/2 lb Flank steak, cut 1 inch thick 3 Red, yellow or green bell peppers, quartered Marinade 1/2 cup Italian dressing 1/4 cup Fresh lime juice 1 tbsp Honey 1 1/2 tsp Ground cumin Instructions Mix all the marinade …
From tfrecipes.com


10 BEST PEPPER STEAK MARINADE RECIPES | YUMMLY
2022-01-23 honey, mustard, garlic, pepper, rosemary, flank steak, salt, extra-virgin olive oil and 2 more Basil and Garlic Steak Marinade Baking Mischief soy sauce, steaks, large garlic cloves, olive oil, fresh lemon juice and 5 more
From yummly.com


CUBAN FLANK STEAK RECIPES
best marinated flank steak recipe. slow cooker cuban flank steak. how to make flank steak tender. cuban flank steak crock pot . More about "cuban flank steak recipes" SLOW-COOKER CUBAN FLANK STEAK RECIPE - BETTYCROCKER.COM. From bettycrocker.com 2012-03-15 · Slow-Cooker Cuban Flank Steak (65) 0 Questions. Save Recipe. Prep 15 min; Total 8 hr 30 …
From wiki-recipes.info


BALSAMIC-MARINATED FLANK STEAK SANDWICHES WITH PEPPERS AND ...
Remove the steak from the bag and discard the marinade. 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 …
From plain.recipes


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