CHILI RUBBED FLANK STEAK
Did you know that Christopher Columbus brought the first chili pepper to Europe from the New World? This is Texas style cookin'! You can use a spoon or spatula to put on the rub to avoid getting the spicy rub all over your hands. If chipotles are not available, you can use jalapenos or other red chilis. This is great served with Lone Star coleslaw and jalapeno cornbread.
Provided by Sharon123
Categories Steak
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
- Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
- Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
- Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!
Nutrition Facts : Calories 418.2, Fat 22.3, SaturatedFat 8.3, Cholesterol 154.2, Sodium 415.8, Carbohydrate 3.2, Fiber 0.5, Sugar 1.3, Protein 48.8
CHILI-RUBBED STEAK TACOS
Provided by Ellie Krieger
Categories main-dish
Time 47m
Yield 12 Tacos (serving size is 2 tacos)
Number Of Ingredients 18
Steps:
- In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
- Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
- Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
- Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams
CHILI RUBBED FLANK STEAK WITH ONION RELISH (SOUTH BEACH DIET)
Make and share this Chili Rubbed Flank Steak With Onion Relish (South Beach Diet) recipe from Food.com.
Provided by Cricketo
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub steak with 2 t. lime juice and 2 t. chili powder, then sprinkle with salt. Let sit while you prepare the relish.
- Combine onion, cilantro, remaining 5 t. of lime juice and 1/2 t. of chili powder.
- Broil or grill steak about 7 minutes (medium-rare) per side until desired doneness.
- Remove steak from heat and let sit at least 5 minutes (VERY IMPORTANT).
- Cut steak at an angle against the grain. Serve topped with onion relish.
Nutrition Facts : Calories 253.2, Fat 12.1, SaturatedFat 4.9, Cholesterol 58.1, Sodium 94.9, Carbohydrate 4.5, Fiber 1, Sugar 1.5, Protein 30.6
SLICED CHILI RUBBED FLANK STEAK ON SPICY RICE WITH SHRIMP AND GUACAMOLE STACKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.
- For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.
- Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.
- Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.
CHILI-RUBBED RIB-EYE STEAKS
Provided by Stephan Pyles
Categories Beef Backyard BBQ Steak Hot Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.
CHILI FLANK STEAK
I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.
Nutrition Facts :
SOUTH BEACH PHASE 1 CHILI RECIPE - (3.9/5)
Provided by á-4833
Number Of Ingredients 10
Steps:
- Brown beef and diced onion. Drain off grease. Add other ingredients and bring to a boil. Turn down the heat and simmer for at least 15 min. Can also make in crockpot on low for hours.
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
ONION-RUBBED FLANK STEAK
This was always our three children's favorite. I'd set the table with china, crystal and cloth napkins, then serve this steak along with baked potatoes, a salad, a vegetable and rolls. --Margaret Grant of Russellville, Arkansas
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients; brush over both sides of steak. Place in a large resealable plastic bag; seal bag and refrigerate for 3-4 hours or overnight.
- Place steak on a broiler pan. Broil 3-4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Thinly slice across the grain.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 1.5 g, Cholesterol 45.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4 g, Sodium 223.1 mg, Sugar 0.4 g
CUMIN-CHILI SPICED FLANK STEAK
This is a wonderful steak to share with friends and family. They'll rave about the sizzling grilled flank steak served with flavorful jalapeno and tomato salsa and couscous. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. Place the first 5 ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil 4 in. from heat 10-12 minutes or until vegetables are tender and begin to char, turning once. , Meanwhile, mix salt, pepper, cumin, chili powder and the remaining oil; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges.
Nutrition Facts : Calories 359 calories, Fat 20g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 562mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
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