Spice Rubbed Flank Steak Salad Recipe By Tasty

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SPICE-RUBBED FLANK STEAK SALAD RECIPE BY TASTY



Spice-Rubbed Flank Steak Salad Recipe by Tasty image

Here's what you need: flank steak, salt, pepper, garlic powder, onion powder, cayenne pepper, oil, mixed greens, cherry tomatoes, avocados, carrot, red onion, mustard, honey, lemon juice, olive oil, salt, pepper

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 18

1 lb flank steak
salt, to taste
pepper, to taste
1 teaspoon garlic powder, to taste
onion powder, to taste
cayenne pepper, to taste
oil, your preference
5 cups mixed greens
1 cup cherry tomatoes
2 avocados, diced
1 cup carrot, shredded
½ red onion, sliced
2 tablespoons mustard
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
  • In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
  • Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
  • While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
  • Cut the steak against the grain.
  • Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
  • Serve with dressing.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 21 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 12 grams

SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE



Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

One 1 1/2- to 2-pound skirt steak
4 teaspoons kosher salt
4 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 cloves garlic, minced or pressed
3 tablespoons olive oil
1/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 heads iceberg lettuce, cut into bite-size pieces
2 ounces blue cheese, crumbled into chunks
1 cup grape tomatoes, halved

Steps:

  • For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
  • Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
  • Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
  • For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
  • For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.

GRILLED SPICE-RUBBED FLANK STEAK



Grilled Spice-Rubbed Flank Steak image

Categories     Low Carb     Low Cal     Steak     Summer     Grill/Barbecue     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

2 large garlic cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 lb flank steak, trimmed
Accompaniment: Mixed cherry tomatoes with tamarind dressing

Steps:

  • Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
  • Prepare grill for cooking.
  • Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
  • Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

SPICY FLANK STEAK



Spicy Flank Steak image

This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!

Provided by 2COOLBABY2

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
½ cup Ranch dressing

Steps:

  • In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
  • Preheat the oven broiler. Lightly grease a baking sheet.
  • Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 2.1 g, Cholesterol 39.2 mg, Fat 16.9 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 4.2 g, Sodium 530.2 mg, Sugar 0.9 g

STEAK AND AVOCADO SALAD RECIPE BY TASTY



Steak and Avocado Salad Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, oil, romaine lettuce, hard-boiled eggs, avocados, cherry tomato, caesar dressing

Provided by Alvin Zhou

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 lb sirloin steak, about ½ inch (1cm) thick
salt, to taste
pepper, to taste
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomato, halved
3 tablespoons caesar dressing

Steps:

  • Salt and pepper the steak on both sides, being sure to rub in the seasoning.
  • Heat the oil in a pan over high heat until slightly smoking.
  • Sear the steak for about 2 minutes per side.
  • Rest the steak on a cutting board for 10 minutes.
  • Slice the steak.
  • In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
  • Toss the salad until evenly coated and serve.
  • Enjoy!

Nutrition Facts : Calories 577 calories, Carbohydrate 15 grams, Fat 44 grams, Fiber 8 grams, Protein 32 grams, Sugar 4 grams

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak with Grilled Corn Salsa image

Provided by Brian Luscher

Categories     Kid-Friendly     Steak     Corn     Healthy     Cumin     Paprika     Bon Appétit     Dallas     Texas     Small Plates

Yield 4 Servings

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • Dry rub:
  • Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  • Steak and salsa:
  • Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
  • Do Ahead
  • Salsa can be made 1 day ahead. Cover and chill.

HOT 'N' SPICY FLANK STEAK



Hot 'n' Spicy Flank Steak image

With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)

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.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

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