SPANISH STEAK
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.
SPANISH HERBED FLANK STEAK
Spanish herbed flank steak is easy to make, full flavored, and a family favorite dinner!
Provided by Rachael
Categories steak
Time 1h15m
Number Of Ingredients 17
Steps:
- Mix marinade together in a large bag
- Add steak to back and refrigerate for at least 30 minutes, can be in marinade up to 24 hours. Mix together herb mixture
- Remove steak from marinade, and rub herb mixture all over and let rest for 30-45 minutes to allow to come to room temperature before cooking.
- Preheat broiler.
- Broil med-high to desired temperature for doneness (See post for approximate times)
- Remove from heat and let rest for 5-10 min. before slicing
- Slice thinly, against the grain at a 45° angle
- Serve and enjoy!
Nutrition Facts : Calories 2250 kcal, Carbohydrate 26 g, Protein 199 g, Fat 148 g, SaturatedFat 33 g, Cholesterol 544 mg, Sodium 2836 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
SPANISH FLANK STEAK
From a recipe card I have been meaning to try; posting for safe keeping and future use. Steak should be marinated at least 6 hours (not included in prep time).
Provided by AZPARZYCH
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
- Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
- Remove steak from marinade and discard marinade.
- In a small bowl combine paprika, coriander, salt and pepper.
- Rub spice mixture on both sides of steak; coat well.
- Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
- Transfer steak to a cutting board and let rest 10 minutes.
- Thinly slice steak across the grain, drizzle with lime juice and serve.
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
GRILLED LATIN-STYLE SKIRT STEAK
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor with a distinctly Latin influence. Serve grilled onions and peppers alongside the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- To a large re-sealable bag, add 4 smashed garlic cloves, fresh oregano, salt, pepper, extra-virgin olive oil, lime juice, and sugar.
- Add skirt steak, seal the bag and move the steak around, making sure it is submerged in the mixture.
- Place the bag in a large glass bowl to store in the refrigerator for a few hours or overnight.
- When the steak has finished marinating, remove it from the plastic bag and place it on a hot grill pan.
- Cook about 4 minutes on each side.
SPANISH STEAK
Make and share this Spanish Steak recipe from Food.com.
Provided by MizzNezz
Categories Steak
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut steak in serving pieces.
- Roll in flour.
- Heat oil; salt and pepper steaks; and brown on each side.
- Place in baking dish.
- Add onion to oil, saute until soft.
- Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
- Cook and stir for 2 minutes.
- Pour over steaks in baking dish.
- Bake, covered at 350* for 1/1/2 hour.
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