Firecracker Flank Steak Recipes

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ROLLED FLANK STEAK



Rolled Flank Steak image

Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h40m

Number Of Ingredients 8

1 1/2 pounds flank steak
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
2 ounces shredded mozzarella cheese, (1/2 cup)
4 scallions, sliced (1/3 cup)
2 ounces (1/4 cup) roasted red peppers, cut into thin strips
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
  • Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
  • Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

Nutrition Facts : Calories 394 g, Fat 25 g, Protein 36 g

FIRECRACKER FLANK STEAK



Firecracker Flank Steak image

Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak. This is a great recipe to impress warm-weather company, or for any day you want a tender and scrumptious steak.

Categories     steak     flank     Firecracker     grilled steak     marinade

Time 1h20m

Yield 8

Number Of Ingredients 10

1 jar Pace® Picante Sauce
2 c. orange juice
1/2 c. olive oil
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. Dijon-style mustard
1 tsp. ground ginger
1 beef flank steak (about 2 pounds)
cooked rice
fresh parsley

Steps:

  • Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard, and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
  • Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
  • Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
  • Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
  • For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.

FIRECRACKER FLANK STEAK



Firecracker Flank Steak image

Fland Steak is a marinated and basted on the grill with a sweet and spicy mixture of Pace Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard.

Provided by Chef mariajane

Categories     Steak

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1 (16 ounce) jar chunky salsa
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon ground ginger
2 lbs beef flank steak
hot cooked rice
chopped fresh parsley (to garnish)

Steps:

  • Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow non-metallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for at least 1 hour or up to 24 hours.
  • Lightly oil the grill rack and heat the grill to medium. Grill the steak to desired doneness, turning the steak over once during cooking and basting often with the marinade.
  • Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the marinade is thickened.
  • Slice the steak and serve with the rice and sauce. Sprinkle with the parsley.
  • For a new flavor twist, substitute 1 can (20oz) crushed pineapple, undrained for the orange juice.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 6.3, Cholesterol 57.8, Sodium 696, Carbohydrate 14.1, Fiber 1.2, Sugar 10.4, Protein 33.2

FIRECRACKER FLANK STEAK



Firecracker Flank Steak image

Flank steak is marinated and basted on the grill with a sweet and spicy mixture of Pace® Thick & Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard.

Provided by Allrecipes Member

Time 1h35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) jar Pace® Thick & Chunky Salsa
2 cups orange juice
½ cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger root
2 pounds beef flank steak
4 cups Hot cooked rice
1 tablespoon Chopped fresh parsley

Steps:

  • Mix the salsa, orange juice, oil, sugar, soy, mustard and ginger in a nonmetallic shallow dish or large resealable plastic bag. Add the steak and turn it to coat with marinade. Cover the dish or seal the plastic bag and refrigerate for at least 1 hour or up to 24 hours.
  • Lightly oil the grill rack and heat the grill to medium. Grill steak until desired doneness, basting it frequently with marinade.
  • Heat the remaining marinade in a small saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 10 minutes.
  • Slice the steak across the grain at a 45-degree angle to the cutting surface. Serve with the rice and the sauce. Top with the parsley.

Nutrition Facts : Calories 390 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 18.5 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 3.9 g, Sodium 808.5 mg, Sugar 12.6 g

FIRECRACKER SALMON STEAKS



Firecracker Salmon Steaks image

Red pepper flakes and cayenne provide the fiery flavor that gives these salmon steaks their name. Basting the fish with the zippy sauce while grilling creates a glossy glaze. -Phyllis Schmalz of Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup balsamic vinegar
1/4 cup chili sauce
1/4 cup packed brown sugar
3 garlic cloves, minced
2 teaspoons minced fresh parsley
1 teaspoon minced fresh gingerroot
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
4 salmon steaks (6 ounces each)

Steps:

  • In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.

Nutrition Facts :

THE ULTIMATE FLANK STEAK - THE ORIGINAL RECIPE



The Ultimate Flank Steak - the Original Recipe image

SOURCE SHADOWS -- This is the way I posted this recipe originally to About.com. I know there is a post by another member, but this is the original one. Prep Time includes marination time

Provided by Chef Shadows

Categories     Steak

Time 6h8m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs flank steaks
1/4 cup madeira wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or 1 teaspoon coarse kosher salt
1/8 cup soy sauce or 1/8 cup Worcestershire sauce
3 garlic cloves, crushed
1/2 teaspoon marjoram
1 tablespoon butter

Steps:

  • This steak is best served with the center red/pink, it is at it's most tender state at that point.
  • Place steak in sealable plastic bag.
  • Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
  • Turn bag over at least four times during marination.
  • Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
  • Check for doneness.
  • When done cut steak on diagonal across the grain.
  • Serve with remaining marinade that has been heated to a boil with butter added.
  • The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).
  • Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.
  • I store the leftovers in the marinade to keep the steak moist and flavorful.

Nutrition Facts : Calories 298.2, Fat 20.3, SaturatedFat 6.4, Cholesterol 82.2, Sodium 801.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 24.8

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