GRILLED TEQUILA GARLIC LIME FLANK STEAK
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
- Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
- Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
CILANTRO TEQUILA MARINATED FLANK STEAK WITH CHIPOTLE MAYO
Serve on tortillas with the guacamole and the chipotle mayonnaise. From foodnetwork.com, Emeril Lagasse. Marinating time included in prep time. This is the best steak for burritos ever!! It's the fancy 5 star burrito. And even the chipotle mayo alone is great!
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
- Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
- Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
- Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
- For the guacamole:.
- Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
- Yield: about 1 1/2 cups.
- For the Chipotle Mayo:.
- Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
- Yield: about 1 cup.
Nutrition Facts : Calories 1233.6, Fat 86, SaturatedFat 16.4, Cholesterol 85, Sodium 1680.3, Carbohydrate 76.2, Fiber 16.4, Sugar 9.2, Protein 47.5
GRILLED T-BONE STEAKS WITH CHIPOTLE AND CILANTRO BUTTER
This recipe is from the Take Home Chef series. Maybe the best steak you've ever eaten! We loved it!
Provided by the6-sranch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, chilies, cilantro and tequila in a bowl to blend.
- Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
- Cut the chili butter log crosswise into 8 slices.
- Sprinkle the steaks with salt and black pepper.
- Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
- Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
- Transfer the steaks to plates and serve.
FLANK STEAK WITH CILANTRO SALSA VERDE
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes., Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 571mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SPICY LIME-CILANTRO MARINATED FLANK STEAK
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 Mexican Recipes
Time 8h18m
Yield 9
Number Of Ingredients 10
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
LIME-CILANTRO GRILLED STEAK
I found this recipe in a recent issue of Gemma's Homestyle Italian Cooking. It didn't strike me as very Italian sounding recipe, but it still sounds tasty.
Provided by HeatherFeather
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.
- Add steaks, seal and shake bag to coat meat.
- Let marinate in refrigerator 1-2 hours,shaking bag every now and then.
- Toss marinade when ready to grill steaks.
- Grill steaks over medium heated (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium).
- Once cooked, season to taste with salt and pepper.
- Carve steaks into thin slices and serve.
Nutrition Facts : Calories 6.3, Fat 0.1, Sodium 2.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
MARINATED FLANK STEAK WITH HONEY-CHIPOTLE GLAZE
Steps:
- For Glaze: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in bowl until well blended. (Glaze can be prepared 1 day ahead. Cover and refrigerate.) For Steak: Combine first 4 ingredients in glass baking dish. Add steak; turn to coat. Cover; marinate at least 1 hour or up to 4 hours, turning occasionally. Prepare barbecue (high heat). Sprinkle steak with salt and pepper. Set aside 1 tablespoon glaze. Brush remaining glaze over both sides of steak. Grill steak to desired doneness, about 4 minutes per side for medium rare. Let steak stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining 1 tablespoon glaze. Serve with lime wedges.
SPICY LIME-CILANTRO MARINATED FLANK STEAK
This recipe from Allrecipes.com ( TY Ryan Nomura! :) ) has all the right elements for an excellent marinated grilled steak. the recipe calls for flank steak but I plan to use on which cuts look best on sale. I will also do this at least once on the charcoal grill - it adds that wonderful smoke flavor! ***overnight marination not included in prep/cook times****
Provided by Busters friend
Categories < 30 Mins
Time 18m
Yield 9 serving(s)
Number Of Ingredients 10
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.
MARINATED FLANK STEAK
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
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
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