Southwest Flank Steak Recipes

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SOUTHWEST STEAK



Southwest Steak image

Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup lime juice
6 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons canola oil
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
2 beef flank steaks (1 pound each)

Steps:

  • In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWESTERN FLANK STEAK



Southwestern Flank Steak image

This flank steak is butterflied, and then rolled into a pinwheel shape, filled with spinach and roasted red peppers. If you ask your butcher to butterfly the flank steak, it will save you time and effort....most grocery stores offer this service at no charge. If you have to do it yourself, use a sharp knife to cut the steak in half, cutting almost to, but not completely through the opposite side to form a butterfly shape. Prep and cook time does not include the 8 hour marinating time.

Provided by breezermom

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

3/4 cup lemon juice
3/4 cup vegetable oil
1/4 cup Worcestershire sauce
1 garlic clove, minced
1 teaspoon liquid smoke
1/4 teaspoon pepper
1 1/2 lbs flank steaks, butterflied
1 (8 ounce) package frozen chopped spinach, thawed and well drained
1 (12 ounce) jar roasted red peppers packed in oil, drained and cut into very thin strips
1 cup onion, finely chopped
2 (4 ounce) cans chopped green chilies, drained
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup monterey jack cheese, shredded

Steps:

  • Combine the first 6 ingredients in a bowl; stir well. Place the steak in a large heavy-duty, zip-top plastic bag. Pour the marinade mixture over the steak. Seal the bag securely, and place it in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally.
  • Remove the steak from the marinade, discarding the marinade. Spread the spinach over the steak to within 1/2 inch of edges. Top with the red peppers and onions.
  • Combine the chiles, garlic, cumin and chili powder. Spread the chile mixture over the pepper and onion layer. Sprinkle with cheese. Roll the steak, starting at the short side. Secure with a heavy string at 2 inch intervals. Place in a shallow roasting pan. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

SOUTHWEST FLANK STEAK



Southwest Flank Steak image

A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you've got a hungry crowd to feed. - Kenny Fisher, Lancaster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3 tablespoons brown sugar
3 tablespoons chili powder
4-1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon cider vinegar
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a small bowl, combine the first seven ingredients; rub over steak., On a greased grill rack, grill steak, covered, 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°)., Let stand for 5 minutes. To serve, thinly slice across the grain.

Nutrition Facts : Calories 219 calories, Fat 9 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 127 mg sodium, Carbohydrate 11 g carbohydrate (7 g sugars, Fiber 2 g fiber), Protein 23 g protein. Diabetic Exchanges

SOUTHWEST STEAK



Southwest Steak image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 24

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

  • Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
  • Whisk all of the ingredients in a bowl.
  • Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWEST HERB FLANK STEAK



Southwest Herb Flank Steak image

Add something aromatic to your family's Southwest cuisine night! Serve broiled beef steak that's flavored with herbs and topped with tomatoes - a dish that's ready in 40 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 6

1 pound beef flank steak
1 cup chopped plum (roma) tomatoes (4 to 6 tomatoes)
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano
1/4 teaspoon salt

Steps:

  • Score steak on both sides; place in large resealable food-storage plastic bag or ungreased 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, mix remaining ingredients; spoon over steak. Seal bag or cover baking dish with plastic wrap. Let stand at room temperature 15 minutes.
  • Set oven control to broil. Spray broiler pan with cooking spray. Place steak on pan; brush with liquid from bag or dish. Reserve tomatoes. Broil with top of steak 4 to 6 inches from heat 10 to 15 minutes or until steak is desired doneness, turning once.
  • With slotted spoon, spoon tomatoes onto steak; discard remaining liquid. Broil 3 to 5 minutes longer until tomatoes are lightly browned. Cut steak diagonally across grain into thin slices to serve.

Nutrition Facts : Calories 180, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g

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