Skinny Cilantro Orange Marinated Flank Steak Recipes

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SPICY LIME-CILANTRO MARINATED FLANK STEAK



Spicy Lime-Cilantro Marinated Flank Steak image

This can be used in fajitas, as an appetizer, or a main dish. Also good in sandwiches. Just make sure you reserve some of the marinade for a sauce.

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h18m

Yield 9

Number Of Ingredients 10

6 cloves garlic
½ red onion, chopped
2 limes, juiced
1 medium jalapeno chile pepper
2 tablespoons fresh thyme leaves
1 cup loosely packed cilantro leaves
¾ cup corn oil
2 tablespoons honey
3 pounds beef flank steak
kosher salt to taste

Steps:

  • Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
  • Preheat a grill for medium-high heat.
  • While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
  • To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 5.6 g, Cholesterol 33.8 mg, Fat 24.6 g, Fiber 0.4 g, Protein 18.6 g, SaturatedFat 4.9 g, Sodium 82.7 mg, Sugar 4.2 g

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

SKINNY CILANTRO ORANGE MARINATED FLANK STEAK



Skinny Cilantro Orange Marinated Flank Steak image

52% less total fat • 67% less sodium than the original recipe. Fresh cilantro adds a familiar Mexican flavor to this fajita-style dish. The herb is also popular in Asian and Indian cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h40m

Yield 4

Number Of Ingredients 12

1 pound beef flank steak, trimmed of fat
1/3 cup reconstituted organic orange juice concentrate
1/4 cup snipped fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 red and/or green sweet peppers, halved
1 red onion, cut into 1/2-inch-thick slices

Steps:

  • Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
  • For marinade: In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
  • Drain steak, reserving marinade. Brush sweet pepper halves and onion slices with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and later vegetables on grill rack over heat. Cover and grill as above.)
  • To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.

Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 85 mg, Fat 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked meat plus 3/4 cup vegetables, Sodium 120 mg, Sugar 4 g, TransFat 0 g

FLANK STEAK STIR-FRY



Flank Steak Stir-Fry image

Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon canola oil
Hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

MARINATED FLANK STEAK



Marinated Flank Steak image

This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. And the best part of grilled flank steak? It's SO easy with zero clean up! Marinate then grill - that's it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.

Provided by Jen

Categories     Main Course

Time 29m

Number Of Ingredients 11

1 1/2 -2 pounds flank steak
1/2 cup olive oil
1/3 cup reduced sodium soy sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 TBS EACH onion powder, garlic powder
1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
1/2 tsp EACH dried oregano, dried rosemary, ground coriander

Steps:

  • Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
  • Marinate in the refrigerator at least 2 hours or up to 12 hours.
  • Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
  • Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
  • Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER



Flank Steak with Cilantro & Blue Cheese Butter image

I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. -Gwen Wedel, Augusta, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1/2 cup canola oil
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon paprika
1 beef flank steak (2 pounds)
BLUE CHEESE BUTTER:
3/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 green onion, finely chopped
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 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 steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.

Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

STEAK TACOS



Steak Tacos image

Easy flank steak tacos with citrus marinade. This easy recipe for the grill, stovetop, or oven makes the BEST perfectly tender steak tacos.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h25m

Number Of Ingredients 12

1 pound flank steak (trimmed of excess fat)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced (about 2 teaspoons))
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1/2 tablespoon ground cumin
1/2 teaspoon kosher salt (plus additional for grilling the steak)
1/4 teaspoon black pepper (plus additional for grilling the steak)
Canola oil (for coating the grill)
8 7-inch corn or flour tortillas
Shredded Monterey jack (feta, or queso fresco cheese)
Other toppings: chopped fresh cilantro (diced red onion, sliced or diced tomatoes)

Steps:

  • Place the flank steak in a baking dish. In a medium mixing bowl or large measuring cup, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper. Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).
  • When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.
  • Preheat an outdoor grill or indoor grill pan over medium-high heat (alternatively, you can cook the steak under your broiler-place your oven rack in the upper third, usually the second closest rack to the top). Brush the grill grates with oil. Remove the steak from the marinade, shaking off any excess. Grill (or broil) the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on an instant-read thermometer.)
  • Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.
  • Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.
  • To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4); without toppings or tortillas, Calories 193 kcal, Carbohydrate 2 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

ALEXA'S CILANTRO-GINGER FLANK STEAK



Alexa's Cilantro-Ginger Flank Steak image

A co-worker shared this recipe with me. It's really, really good and very simple. Great on the grill or under the broiler. Delish! The marinade is wonderful on all types of meats. Prep time includes minimum marinating time. ENJOY!

Provided by Riverlivin

Categories     Steak

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh ginger
1 1/4 lbs flank steaks, fat trimmed

Steps:

  • Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish.
  • Add steak and turn to coat.
  • Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Drain marinade into small saucepan and bring to boil while stirring.
  • Grill or broil steak about 5 minutes per side for rare.
  • Transfer steak to platter; let stand 10 minutes.
  • Thinly slice steak across grain.
  • Pass marinade as sauce.

Nutrition Facts : Calories 261, Fat 11.8, SaturatedFat 4.9, Cholesterol 96.4, Sodium 1251, Carbohydrate 5.1, Fiber 0.2, Sugar 2.2, Protein 32

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2018-05-23 Place the flank steak in a baking dish or a ziplock bag. In a bowl, whisk together the cilantro, olive oil, lime juice, lime zest, garlic, red pepper …
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