Blackened Flank Steak With Peppersonions Recipes

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

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.

ROPA VIEJA ROULADE

Steps:

• Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
• Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
• Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
• Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
• Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
• Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
• Untie the steak and cut it into 6 thick slices.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

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.

BLACKENED STEAK

Steps:

• 1. Rub the seasoning into the meat (if you like it spicy, add more).
• 2. Heat an outdoor grill or melt the butter in a heavy iron skillet. When the skillet is very hot, add the steaks and cook to the desired doneness.
• 3. Note: If you cook indoors, be sure to run your vent on high as the Blackened Seasoning tends to smoke a great deal.

BLACKENED FLANK STEAK WITH PEPPERS/ONIONS

Steps:

• Heat Fire Disc to high heat.
• Combine paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in a small bowl.
• Brush olive oil evenly over steak.
• Add the rub to both sides of the steak, pressing to coat fully.
• Place in the center of the disc and sear the steak for four minutes per side.
• Remove and let stand 15 minutes before slicing.
• Combine mixed greens, tomatoes, bacon, and red onion in a large bowl.
• In a separate bowl, combine vinegar, oil, mustard, garlic, salt, and black pepper.
• Stir with a whisk and toss with salad mixture.
• Top salad with sliced steak.

STEAKHOUSE-STYLE BLACKENED STEAK RECIPE

Steps:

• Combine all ingredients in a bowl and mix well.
• Preheat the oven to 400 degrees F.
• Pat the steaks dry with a paper towel.
• Brush olive oil on the filets. Sprinkle the blackened seasoning over the meat and rub in. Flip over and repeat on the other side.
• Turn on your kitchen exhaust fan. Heat a cast-iron skillet over high heat for five minutes. When the pan is hot, add butter, and when it is melted, add the filets.
• Sear the filets without moving for two minutes and turn over and sear the other side.
• Remove the skillet from the heat and place in the preheated oven. Cook the filets for four to five minutes or to 120 degrees F for rare, 125 degrees for medium-rare and 130 degrees for medium. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly.
• Remove the steaks and place on a platter. Cover tightly with aluminum foil and allow them to rest for five to ten minutes. The temperature of the filets will come up approximately five degrees while they rest.
• Top with a pat of the garlic herb butter and serve immediately.

BLACKENED GRILLED FLANK STEAK

Steps:

• Combine first 7 ingredients; rub spice mixture over both sides of steak. Cover and refrigerate 3 hours.
• Prepare grill.
• Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
• Let stand 10 minutes. Cut steak diagonally across the grain into thin slices.

FLANK STEAK WITH PEPPERS,ONIONS RECIPE

Steps:

• PUT ONION,BELL PEPPER,TOMATOES,CHILI POWDER,CINNAMON.SALT AND PEPPER IN SLOW COOKER -ADD BEEF -COOK COVERED HIGH 4 - 5 HOURS OR LOW 7 - 8 HOURS 25 MINS. BEFORE SERVING COOK RICE - SHRED BEEF AND STIR INTO COOKING LIQUID SERVE WITH RICE AND TOP WITH MANGO AND PARSLEY