Flank Steak Wraps With Zesty Avocado Sauce Recipes

GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI SAUCE

Steps:

• Pat steak dry.
• Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
• Rub steak on both sides with the prepared cumin mixture.
• Drizzle olive oil over steak and turn to coat.
• At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
• Preheat grill to medium-high heat.
• Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature. *See NOTES for Temperatures for Steak
• Transfer steak to work surface and let stand at least 5 minutes before slicing.
• Add oil, lime juice, garlic, parsley, oregano, cayenne pepper, red pepper flakes, salt, and fresh ground pepper to a food processor; pulse until herbs are finely chopped.
• Add diced avocado to the food processor; pulse until well combined and chunky.
• Cut the steak across grain into thin strips.
• Arrange steak on a platter and serve with prepared avocado chimichurri sauce.

HOT 'N' SPICY FLANK STEAK

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

VIETNAMESE GRILLED STEAK TACOS #A1

Steps:

• Place the garlic, half of the green onions, ginger, A.1. Sauce, soy sauce, mirin, lemongrass, cilantro, mint, sugar, sesame oil, lime juice, 1 teaspoon of kosher salt, and red pepper flakes into a food processor and puree until the marinade is smooth.
• Place the flank steak into a shallow pan and pour the marinade over the meat. Turn the flank steak in the marinade to evenly coat. Cover the pan with saram wrap and refrigerate for 1 hour.
• Heat a BBQ charcoal grill and let the briquettes burn down until covered in ash. Remove the steak from the marinade and pat dry with absorbent paper towels. Generously spray the grill grates with nonstick vegetable cooking oil. Place the flank steak onto the grill, season with the remaing kosher salt and black pepper. Cook the flank steak for 6 minutes on each side or until the steak is cooked medium rare. Generously brush the flank steak with the marinade while grilling. Remove the meat from the grill and reserve in a warm area for 5 minutes.
• In a mixing bowl combine the remaining green onions, with the cucumbers, spinach, tomato halves, olive oil, and balsamic vinegar. Place the salad in the refrigerator for 10 minutes to marinate.
• Using a serrated edged knife diagonally slice the meat into thin strips; evenly arrange the steak strips onto each tortilla. Place 2 tortillas in the center of 6 decorative serving platters. Using a slotted spoon attractively place the salad over the meat on each tortilla. Evenly garnish each tortilla with diced avocadoes.
• Using a squirt bottle decoratively drizzle the Citrus Rosemary Dressing over the top of each taco, garnish each plate with sprigs of cilantro, mint and a lime wedge.
• Citrus Ranch Dressing 2 cups.
• 2 cups Ranch Dressing, bottled 2 Tablespoons fresh rosemary minced 2 teaspoons garlic, finely chopped 1 Tablespoon lemon juice 1 teaspoon lemon zest, finely grated 1 teaspoon Worstershire sauce 1/8 teaspoon black pepper, ground.
• Place all ingredients into a mixing bowl and stir using a whisk.

FLANK STEAK WITH AVOCADO SALSA

Steps:

• Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
• Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.

CUBAN FLANK STEAK WITH AVOCADO AND TOMATO SALAD RECIPE - (4.5/5)

Steps:

• Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a "Bullet" which I love and is perfect for making the mojo sauce. Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight. Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes. Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain. Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken. Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA

Steps:

• Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
• Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
• Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
• Remove flank steak from marinade and pat dry with paper towels.
• Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
• Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.

SPICY FLANK STEAK

Steps:

• In a small bowl, combine the sour cream, mayonnaise, garlic powder and celery salt; cover and refrigerate until serving. Combine the chili sauce, lime juice, pepper flakes and salt; brush on each side of steak., Broil 2-3 in. from the heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand for 5 minutes. To serve, thinly slice across the grain. Serve with sour cream sauce.

FLANK STEAK WRAPS WITH ZESTY AVOCADO SAUCE

Steps:

• Season steak with 1 1/8 teaspoon salt and 1/8 teaspoon pepper. Place steak on the rack of a broiler pan. Broil 5 min on the first side and 4-6 minutes on the second side until well browned on the outside and still pink at the center. Test steak for doneness after about 9 minutes.
• While steak is cooking, make avocado sauce: Combine oil, lemon juice, parsley, shallot, garlic, remaining salt, and pepper in a bowl. Stir well. Gently stir in avocado.
• Remove steak and allow to rest 3-5 minutes. Thinly slice against the grain. Spoon half the steak into each wrap. Spoon on zesty avocado sauce.