Spice Rubbed Flank Steak With Butternut Squash Pepper Bacon Salad Recipes

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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

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

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.

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