GRILLED GARLIC HERB FLANK STEAK WITH AVOCADO CORN SALSA
Grilled Garlic Herb Flank Steak with Avocado Corn Salsa is infused with amazing garlic herb flavor and grilled to tender and juicy perfection. The avocado corn salsa on top is phenomenal!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- In a large bowl or ziplock bag, add olive oil, garlic, chopped rosemary, thyme, oregano, salt and pepper. Add flank steak and marinate for 1 hour or overnight.
- Preheat grill to high heat. Discard marinade and add flank steak to the grill. Let the steak sear on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness. Medium rare is 130-135 degrees on a thermometer. Remove steak from heat and cover with aluminum foil and let rest for 10 minutes.
- To make the avocado corn salsa: Add avocado, tomatoes, corn, red onion, cilantro and lime juice to a medium sized bowl and mix until combined.
- Slice the steak across the grain and top with avocado corn salsa.
Nutrition Facts : Calories 485 kcal, Carbohydrate 8 g, Protein 34 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 475 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
GRILLED FLANK STEAK WITH SALSA CRUDA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.
- In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
- Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
- Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
- Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes.
- Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.
- Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.
FLANK STEAK TACOS WITH MANGO-AVOCADO SALSA
After making steak tacos a ton of different ways from a ton of different recipes, I think I found my favorite. Very flavorful meat and great salsa. No one flavor seems to kill the rest. Serve with lime wedges, your choice of tortillas, and sour cream.
Provided by Chef Mikey
Categories Main Dish Recipes Taco Recipes Beef
Time 8h30m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 29.2 g, Cholesterol 18.9 mg, Fat 15.3 g, Fiber 5.7 g, Protein 14.3 g, SaturatedFat 3.1 g, Sodium 789.4 mg, Sugar 5.2 g
FLANK STEAK WITH AVOCADO SALSA
A spicy chili-flavored rub is used to add depth and complexity to grilled flank steak. Top with cool and creamy avocado salsa, roll up in a warm corn tortilla, and you have a wonderful summer meal. Serve with a leafy green salad and cilantro-lime rice to round out the menu.
Provided by jensenly
Categories Mexican Recipes
Time 45m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 24.3 g, Cholesterol 37.4 mg, Fat 41 g, Fiber 14.4 g, Protein 25.7 g, SaturatedFat 7.6 g, Sodium 1526.6 mg, Sugar 3.8 g
GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA
Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)
Provided by Pam-I-Am
Categories Steak
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
- Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
- Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
- Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
- Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
- Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
- To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7
GRILLED FLANK STEAK WITH AVOCADO SALSA
Make and share this Grilled Flank Steak With Avocado Salsa recipe from Food.com.
Provided by ellie_
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl whisk together the first 7 ingredients (oil - pepper). Set aside 2 tablespoons of mixture and then add steak to the bowl. Toss. Set aside for 15 minutes.
- In a small bowl mix together salsa ingredients (avocaado - garlic plus the reserved marinade mixture). Season with salt and set aside.
- Heat grill to medium high and spray racks with Pam.
- Grill steak strips until done - only a few minutes per side.
- Top steaks with salsa.
Nutrition Facts : Calories 400.1, Fat 30.3, SaturatedFat 6.8, Cholesterol 46.5, Sodium 149.9, Carbohydrate 7.7, Fiber 4.1, Sugar 1, Protein 25.7
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- Sprinkle steak evenly with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak across the grain into thin slices; sprinkle evenly with remaining 1/8 teaspoon salt. Serve with salsa.
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5/5 (48)Total Time 40 minsCategory Entrées
- 1. In a small bowl, combine the lime juice, olive oil, garlic and cumin. Place the flank steak in a large zip-top food storage bag, and pour in the marinade. Seal the bag, removing as much air as possible, and gently squish the steak around in the bag to make sure it's nicely coated. Marinate for 20 minutes at room temperature.
- 2. Meanwhile, get to work on the avocado salsa verde. Preheat your broiler on high. Remove the husks from your tomatillos and rinse them well under warm water until their skins are no longer sticky. Cut each tomatillo in half crosswise, and place them on an aluminum foil-lined baking sheet. Broil for 4 to 5 minutes, flip them over, and broil for another 4 minutes until softened and charred in spots. Transfer the tomatillos to a food processor or high-speed blender, and add the remaining ingredients for the salsa verde. Process until nice and smooth. Transfer the salsa verde to a bowl and refrigerate until ready to use.
- 3. Preheat a grill (or grill pan) over medium-high heat. Pat the steak dry and season both sides generously with salt and black pepper.
- 4. Grill the steak for 5 to 6 minutes per side for medium-rare. Transfer to a cutting board and let the steak rest for a full 10 minutes to allow the juices to redistribute.
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