STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
SPICE-RUBBED FLANK STEAK SALAD RECIPE BY TASTY
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
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
GRILLED FLANK STEAK WITH PEPPER RELISH
It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.
Provided by Midwest Living
Categories Food
Time 55m
Yield 3 cups relish + 36 oz. cooked steak
Number Of Ingredients 11
Steps:
- For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and stir to coat with oil. Add 1 teaspoon salt. Cook until peppers are softened, about 10 minutes, stirring occasionally. Stir in garlic and crushed red pepper. Cook until fragrant, about 5 minutes. Add balsamic vinegar and sugar, reduce heat to prevent scorching, and cook until vinegar reduces and becomes syrupy, about 10 minutes. Add dried tomatoes and cook 2 to 3 minutes to incorporate flavors. Remove from heat and add basil. Set aside.
- Pat steak dry and season both sides generously with salt and cracked black pepper.
- Grill steaks on rack of a covered grill directly over medium 10 to 12 minutes for medium-rare (145°) or 12 to 15 minutes for medium (160°). Remove steaks from grill, tent with foil and let rest 5 to 10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak.
Nutrition Facts : Calories 475 calories, Carbohydrate 14 g, Cholesterol 99 mg, Fat 25 g, Protein 48 g, SaturatedFat 8 g, Sodium 388 mg, Sugar 9 g
COFFEE-RUBBED STEAK WITH PEPPERS AND ONIONS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 337 calorie, Fat 16.5 grams, SaturatedFat 6 grams, Cholesterol 111 milligrams, Sodium 360 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 37 grams, Sugar 5 grams
SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM
A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak.
Provided by DailyInspiration
Categories Steak
Time 36m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 115.4, Fat 3.2, SaturatedFat 1.2, Cholesterol 23.2, Sodium 303.3, Carbohydrate 6.4, Fiber 1.3, Sugar 3.9, Protein 8.8
SPICE-RUBBED FLANK STEAK WITH BELL PEPPER RELISH
Found this in The Washington Post - good summer eats - Grill, garden fresh peppers & FAST! They wrote, "Quick-cooking dinners don't require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook." That'll work for us!
Provided by Busters friend
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.1, Fat 15.4, SaturatedFat 6, Cholesterol 69.7, Sodium 388.2, Carbohydrate 4.6, Fiber 1.1, Sugar 1.9, Protein 36.7
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