Sweet Spicy Grilled Flank Steak Recipes

SPICY GRILLED FLANK STEAK WITH LIME

Steps:

• Grill method
• -- Light grill and pre-heat as hot as possible.
• -- Bring meat to room temperature and pat dry with a paper towel
• -- Season liberally with spices.
• -- Rub hot grill with half an onion or lemon to clean and prepare for meat
• -- Cook meat on one side for 2 minutes, then rotate 90 degrees and cook for 2 more minutes (this creates grill hatch marks).
• -Drizzle each side with lime juice as it cooks.
• -- Flip meat and repeat on other side.
• -- Meat should be close to 130o for mid-rare.
• -- Remove from heat and let rest for 5-6 minutes.
• -- Cut across the grain, and on the bias for the most tender pieces.
• -- Season the meat with a pinch of salt and a squeeze a lime before you serve it.
• Skillet Method
• -- Bring meat to room temperature and pat dry with a paper towel
• -- pre-heat cask-iron skillet on high heat with a teaspon of ghee
• -- Season the meat liberally with salt, pepper and cayenne pepper
• -- Cook meat on one side for 3-4 minutes,
• -- Flip meat and cook on other side for 3-4 more minutes
• -- Meat should be close to 130o for mid-rare.
• -- Remove from heat and let rest for 5-6 minutes.
• -- Cut across the grain, and on the bias for the most tender pieces.
• -- Season the meat with a pinch of salt and a squeeze a lime before you serve it.

SWEET AND SPICY GRILLED FLANK STEAK

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

HOT 'N' SPICY FLANK STEAK

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.

GRILLED ASIAN FLANK STEAK WITH SWEET SLAW

Steps:

• Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
• Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
• Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
• Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

SPICY FLANK STEAK

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.

SWEET GARLIC SPICED GRILLED FLANK STEAK

Steps:

• Combine vinegar, brown sugar, garlic, and spices to make the marinade.
• Trim any obvious fat off the flank steak and place it in a shallow dish or a large resealable bag.
• Pour marinade over steak and let marinade for 30 minutes at room temp, or store in the fridge for up to 6 hours. Pull it out 30 minutes prior to cooking to bring back to room temp.
• Heat a grill or cast iron skillet to high heat. Spray or drizzle a little avocado oil in the skillet or grill and let it get nice and hot.
• Remove your steak from the marinade and give each side a good sprinkle of kosher salt and some cracks of pepper.
• Sear for 3-4 minutes per side, depending on thickness. Remove when internal heat hits around 130, since it will continue to cook after you pull it off.
• Tent with foil and let steak rest for five to ten minutes before slicing thinly against the grain.

SWEET & SPICY GRILLED FLANK STEAK

Steps:

• Heat grill to medium heat.
• Score steak on both sides with shallow cross-cuts. Combine garlic salt, sugar, pepper and coffee; rub evenly onto both sides of steak.
• Grill steak 7 min.; turn. Brush with barbecue sauce; grill 5 min. or until steak is cooked to medium doneness.
• Transfer steak to cutting board; cover loosely with foil. Let stand 5 min.
• Cut steak across the grain into thin slices.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium 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°).

GRILLED FLANK STEAK

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

GRILLED SPICED FLANK STEAK

Steps:

• In a small bowl stir together spices and salt and rub on both sides of steak. In a large sealable plastic bag marinate steak, chilled, at least one hour. Steak may be marinated, chilled, overnight.
• Prepare grill.
• Grill steak on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare meat. (Alternatively, steak may be grilled in a well seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across grain into very thin slices.

FLANK STEAK WITH SMOKED PAPRIKA RUB

Steps:

• Combine dry ingredients and rub all over steaks.
• Cover and put in refrigerator for about 45 minutes.
• In the meantime get your grill going. Bank your fire on one side.
• Sear over high heat first, then move to cooler side of grill and cook for 3 minutes each side. Longer for more well done.
• Remove from grill and cover for a few minutes with foil.
• Remove foil and cut across the grain and serve.
• Corn on the cob and zucchini go well with this.

GRILLED FLANK STEAK WITH SPICY GARLIC SAUCE

Steps:

• Steak:.
• Make 1/4" deep lengthwise cuts in steak, spacing them 1" apart, then crosswise, forming a crosshatch design.
• Place in shallow glass dish.
• Mix marinade. Pour over steak, rubbing ginger into cuts.
• Cover, chill overnight, turning a couple of times.
• Sauce:.
• Mix sauce ingredients in small bowl.
• Chill.
• Finish:.
• Heat barbecue to hot.
• Grill steak about 7 minutes per side for medium rare. Transfer to platter.
• Let stand 10 minutes. Thinly slice across grain.
• This is best served at room temperature.
• Serve with sauce.