Spice Rubbed Flank Steak With Bell Pepper Relish Recipes

STEAK DRY RUB

Steps:

• Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

SPICE-RUBBED FLANK STEAK SALAD RECIPE BY TASTY

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!

COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS

Steps:

• Combine 2 tablespoons brown sugar, the instant coffee, cocoa powder, mustard powder, chile powder, cinnamon and 1 teaspoon salt in a bowl; rub the mixture between your fingers until fine. Season the steak with salt, then generously rub with the coffee-spice mixture.
• Heat the vegetable oil in a large cast-iron skillet over medium heat. Working in batches if necessary, sear the steak, 3 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest; reserve the juices in the skillet.
• Add the remaining 1 teaspoon brown sugar and the onion to the skillet. Sprinkle with 1/4 teaspoon salt, and pepper to taste; cook over medium-high heat, stirring frequently, until the onion is soft and golden, about 5 minutes. Add the bell pepper and 1/4 cup water; cook, stirring, until crisp-tender, about 5 minutes. Stir in the lime juice. Season with salt and pepper.
• Slice the steak against the grain. Divide the steak, bell pepper, onion and the juices from the skillet among plates. Serve with lime wedges and cornbread.

SPICE-RUBBED FLANK STEAK WITH BUTTERNUT SQUASH-PEPPER BACON SALAD

Steps:

• To prepare the spice rub: Combine all the rub ingredients in a bowl and mix well. To prepare the steak: Generously coat the steak with the rub. Cover, refrigerate, and let it cure for 4 to 6 hours. Lightly rinse the cured steak under running water to remove excess rub. Set on a plate and refrigerate, uncovered, until ready to cook. To prepare the salad: Preheat the oven to 375 degrees. Heat a very large ovenproof sautepan over high heat until very hot. Add the diced bacon and cook until crispy. Remove the bacon from the pan, and drain on paper towels. Set aside. Add the olive oil to the dripping in the pan and heat until smoking hot. Add the squash and let sit, without stirring, until brown, about 4 minutes. Toss and repeat. Add the onions, set the pan in the oven, and cook until the squash is tender about 15 minutes. Remove from the oven, add the vinegar, garlic, mustard, oregano, pepper and salt, and mix well. Add the bacon to the salad and mix well. Keep warm until ready to serve. To grill the steaks: Oil the grill and heat until very hot (to test, you should be able to hold your hand over the grill for no more than 5 seconds.) Place the steaks on the grill and cook 3 to 4 minutes per side for medium doneness. Let the steak sit for about 2 minutes, then slice very thin across the grain at a 45 degree angle. To serve: Distribute the warm salad among 6 plates and top with slices of steak.

SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM

Steps:

• To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
• To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
• To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
• Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

SPICE-RUBBED FLANK STEAK WITH BELL PEPPER RELISH

Steps:

• Combine the chili powder, salt, pepper and sugar. Rub the spice mixture over the flank steak. At this point, the steak can be refrigerated for up to 12 hours before cooking.
• When ready to cook, prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Grill the steak for about 12 minutes (medium-rare), turning once to ensure even browning, or until the desired degree of doneness.
• While the steak is cooking, place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat. Add the bell pepper and onion, stirring, and reduce the heat to medium. Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened. Remove the pan from the heat and add the vinegar. Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld. Taste and add vinegar as necessary. Let the steak rest for 10 minutes before cutting into thin slices on the diagonal. Serve with the relish spooned over the slices.