Flank Steak With Lime Onions Recipes

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FLANK STEAK WITH LIME MARINADE



Flank Steak with Lime Marinade image

It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h30m

Number Of Ingredients 8

1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Steps:

  • In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
  • Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Nutrition Facts : Calories 296 g, Fat 14 g, Protein 37 g

G'S FLANK STEAK MARINADE



G's Flank Steak Marinade image

This is a marinade for any type of steak, but works well for tougher cuts when left for a couple of days.

Provided by Tim

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 6h35m

Yield 6

Number Of Ingredients 9

½ cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
1 teaspoon ground ginger
½ teaspoon black pepper
1 (1 1/2-pound) beef flank steak

Steps:

  • In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steak for 7 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 7.3 g, Cholesterol 45.8 mg, Fat 13.8 g, Fiber 0.3 g, Protein 25.2 g, SaturatedFat 4.5 g, Sodium 1264.7 mg, Sugar 5 g

GARLIC-LIME FLANK STEAK FAJITAS



Garlic-Lime Flank Steak Fajitas image

These fresh and flavorful steak fajitas, marinated in lime juice, garlic and Old El Paso™ taco seasoning mix, are served with grilled peppers and onions for a quick and complete meal that's totally restaurant quality (but value priced!). The cost-effective flank steak can be marinated up to ten hours ahead, so this is also a delicious way to get ahead of a busy day. When dinner rolls around, all it takes is a little chopping and a hot grill pan (or grill, if you've got one) to cook up this succulent and bright meal. Oh, and did we mention, this recipe comes in at 330 calories per serving? So what are you waiting for? Dinner awaits!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

1 1/3 lb beef flank steak, trimmed of visible fat
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 tablespoon packed brown sugar
1 tablespoon finely chopped garlic
1/4 teaspoon ground red pepper (cayenne)
1/4 cup lime juice
2 large red or yellow bell peppers, cut into 1/4-inch strips (about 3 cups)
1 cup sliced onions
1 tablespoon vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
6 (8-inch) Old El Paso™ flour tortillas for burritos (from 11.5-oz package), heated as directed on package
Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

  • Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.
  • In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.
  • Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.
  • Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.
  • Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 65 mg, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 6 g, TransFat 1 g

TEQUILA-LIME FLANK STEAK WITH PEPPERS AND ONIONS



Tequila-Lime Flank Steak With Peppers and Onions image

Make and share this Tequila-Lime Flank Steak With Peppers and Onions recipe from Food.com.

Provided by dicentra

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 cup lime juice (6 to 8 medium limes)
1/2 cup tequila
3 garlic cloves, minced
2 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 1/2 lbs flank steaks
4 bell peppers, each cut into 12 wedges
1 large sweet onion, cut into 8 wedges
6 (6 inch) flour tortillas
salsa (optional)
chopped avocado (optional)
sour cream (optional)

Steps:

  • Stir together the first 8 ingredients in a medium bowl to make the marinade. Combine the steak and 3/4 cup of the marinade in a large zip-top bag. Place the peppers and onion in another large zip-top bag, and pour in the remaining marinade.
  • Seal the bags and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
  • Coat a grill rack or grill pan with vegetable cooking spray. Remove the steak and vegetables from the bags and discard the marinade.
  • Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning them every 2 to 3 minutes. Remove the steak and vegetables from the grill.
  • Keep the vegetables warm and let the steak sit for 10 minutes before slicing. Wrap the tortillas in foil and place on the grill or a grill pan to warm for a few minutes.
  • Cut the steak on an angle, against the grain, into thin slices. Fill the tortillas with peppers, onion, and steak. Top with salsa, diced avocado, or sour cream (if desired).

Nutrition Facts : Calories 594, Fat 26.2, SaturatedFat 8, Cholesterol 69.7, Sodium 941.5, Carbohydrate 46.6, Fiber 5.1, Sugar 6.4, Protein 43.1

FLANK STEAK WITH LEMON-LIME HERB SAUCE



Flank Steak with Lemon-Lime Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 to 11/2 pounds flank steak
1/2 cup chopped scallions, light green and white parts only (about 5 scallions)
1/4 cup fresh chopped chives (from 1 bunch)
1/4 cup extra-virgin olive oil plus more for cooking the steak
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons)
1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes)
2 teaspoons whole grain mustard
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
  • In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
  • Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
  • Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

FLANK STEAK AND RED ONION



Flank Steak and Red Onion image

Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 4

1 flank steak (about 1 pound)
Extra-virgin olive oil, for rubbing and drizzling
Coarse salt and freshly ground pepper
1 large red onion, peeled and sliced 1/2 inch thick

Steps:

  • Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
  • Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
  • Thinly slice meat across the grain, and serve topped with grilled onion.

KEY WEST FLANK STEAK



Key West Flank Steak image

My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. -Gretchen Ospina, Columbia Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1 large red onion, sliced
1 cup minced fresh cilantro
1/4 cup white wine vinegar
1/4 cup Key lime juice
3 tablespoons extra virgin olive oil, divided
6 Key limes, halved
1 beef flank steak (1 pound)
1 teaspoon kosher salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped. , 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, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

Nutrition Facts : Calories 271 calories, Fat 16g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 431mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY



Flank Steak With Mustardy Onions And Rosemary Recipe by Tasty image

Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.

Provided by Tikeyah Whittle

Categories     Dinner

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 ¾ lb flank steak
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
1 small yellow onion, thinly sliced lengthwise
1 clove garlic
1 small sprig fresh rosemary, minced, plus more for garnish
2 tablespoons dijon mustard
½ cup water
potato, or paste, for serving, cooked

Steps:

  • Season the steak on both sides with salt and pepper.
  • Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
  • Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
  • Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
  • Enjoy!

Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams

FLANK STEAK WITH LIME MARINADE



Flank Steak with Lime Marinade image

Categories     Sauce     Marinate     Lime     Steak

Yield Serves 4

Number Of Ingredients 8

1/3 cup fresh lime juice (about 4 limes)
2 tablespoons soy sauce
2 scallions, thinly sliced (about 1/3 cup)
2 tablespoons minced peeled fresh ginger
1/2 teaspoon red pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and fresh ground pepper

Steps:

  • In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.
  • Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.

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