Spanish Herbed Flank Steak Recipes

SPANISH FLANK STEAK

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.

GRILLED HERB MARINATED FLANK STEAK

Steps:

• Combine all ingredients (except steak) to form a paste.
• Pound steak on each side with a meat mallet to tenderize.
• Coat the steak with the paste and refrigerate for 24 hours.
• Grill steak for 5-7 minutes on each side.
• Thinly slice across the grain and serve.

HERBED FLANK STEAK WITH DIJON MUSTARD

Steps:

• In a small bowl, mix together mustard, wine, olive oil, garlic, shallot, basil, oregano, thyme, salt and pepper.
• Rub this mixture all over the steak.
• Cover with plastic wrap and refrigerate for 1-3 hours.
• Prepare hot grill. Remove steak from marinade, removing as much as possible back into pan.
• Grill 5-7 minutes. Let stand 5 minutes before cutting thin slices against the grain.

SPANISH STEAK

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.