Sweet And Spicy Steak Recipes

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SWEET AND SPICY GRILLED FLANK STEAK



Sweet and Spicy Grilled Flank Steak image

There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.

Provided by Melissa Clark

Categories     dinner, weekday, weeknight, steaks and chops, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons coarsely chopped scallions
1 tablespoon peeled and finely chopped ginger
1 fresh jalapeño, seeded if desired, coarsely chopped
2 garlic cloves, finely chopped
1 tablespoon light brown sugar
Zest of 1/2 lime
2 teaspoons lime juice
1 teaspoon sriracha or other hot sauce (or to taste)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 1/2 pounds flank steak

Steps:

  • In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
  • Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
  • When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams

SWEET AND SPICY STEAK MARINADE



Sweet and Spicy Steak Marinade image

Make and share this Sweet and Spicy Steak Marinade recipe from Food.com.

Provided by ily333

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons brown sugar
2 tablespoons pickled jalapeno juice
1/3 cup Worcestershire sauce
1 garlic clove (minced)
1 teaspoon dried red pepper flakes
1 tablespoon red wine vinegar

Steps:

  • Mix all ingredients in a bowl until sugar is desolved.
  • Pour mixture in a ziploc bag and add meat.
  • Seal and let marinate for at least 30 minutes.

Nutrition Facts : Calories 85.2, Sodium 454.5, Carbohydrate 22.9, Fiber 0.1, Sugar 17.9, Protein 0.1

SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA



Sweet and Spicy Skirt Steak with Mango Salsa image

Grill skirt steak coated with a brown sugar-chipotle rub and serve it with a mango-habanero salsa.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons packed light brown sugar
Pinch of chipotle chile powder
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed and cut into 4 equal portions
1 clove garlic
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon olive oil, plus more for oiling the grill grates
1 habanero chile, stemmed, seeded, and finely chopped
1 ripe mango, peeled, seeded and diced (about 1 1/4 cups)
2 limes, 1 juiced and 1 cut into wedges
2 scallions, thinly sliced

Steps:

  • Preheat a grill to high heat.
  • Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
  • While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
  • Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICY SWEET STEAK SAUCE



Spicy Sweet Steak Sauce image

This sauce is sweet and spicy, and can be thick or thin depending on how long you cook. **I discovered that you can substitute half ketchup for half the Worcestershire to cut the heat. Thats the way my DH prefers it, but I still love it spicy.

Provided by georgi

Categories     Sauces

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 6

1/2 cup Worcestershire sauce
1/4 cup balsamic vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup brown sugar
pepper

Steps:

  • Combine above ingredients in a sauce pan. Bring to a slow boil, whisk or stir until desired consistency 2-5 minutes.
  • Serve warm. Will thicken a bit more as it cools.

Nutrition Facts : Calories 154.1, Sodium 685, Carbohydrate 41.1, Fiber 0.1, Sugar 33.7, Protein 0.2

SPICE-RUBBED STRIP STEAKS WITH SWEET-AND-SPICY ONION SAUCE



Spice-Rubbed Strip Steaks with Sweet-and-Spicy Onion Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon ground coriander
Salt and freshly ground black pepper
4 strip steaks, about 8 ounces each
3 tablespoons olive oil
2 onions, sliced
2 cloves garlic, grated
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1/2 cup beef broth
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce

Steps:

  • Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
  • Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
  • Prepare a grill or grill pan for medium-high heat.
  • Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.

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.

SWEET-AND-SPICY STEAK



Sweet-and-Spicy Steak image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons coarsely ground pepper
1 tablespoon ancho chile powder
1 tablespoon kosher salt
6 tablespoons dijon mustard
1/4 cup honey
2 tablespoons horseradish, drained
6 fresh mint leaves, finely chopped
Kosher salt and freshly ground pepper

Steps:

  • Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
  • Whisk all of the ingredients in a bowl.
  • Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

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