Tex Mex Flank Steak Salad Recipes

TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. 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.

TEX-MEX FLANK STEAK SALAD

Steps:

• Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chilies. Rinse. Strain cooking liquid. Transfer chilis, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.
• Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)
• Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.
• For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.

GREEK FLANK STEAK AND VEGGIE SALAD

Steps:

• Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
• Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
• Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
• Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
• Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

TEX MEX SALAD

Steps:

• To make black bean and corn relish. Combine black beans, corn, red onion and red bell pepper. Pour over vinegar, squeeze the juice of 1/2 of a lime, season with salt and pepper and allow to sit for a half an hour or up to one day.
• For the salad dressing. Combine sour cream, salsa, the juice of half a lime, chile powder, cumin and salt and pepper. Stir to combine. Every salsa is a little different so you may need to add more salsa or add more sour cream to reach the desired consistency for your dressing. Adjust seasonings with salt and pepper.
• For the main salad. Chop up romaine lettuce. Add avocado, black bean and corn relish, cheese and cilantro. Pour over dressing and toss to combine. Garnish the top with more shredded cheese and cilantro. Serve with cut up slices of lime and tortilla chips.

TEX MEX STEAK

Steps:

• Combine teriyaki marinade& sauce, garlic, chile, lime peel and juice and sesame oil; pour over and marinate steak in fridge for 45 mins.
• Cook steak to desired doneness.

TEX-MEX FLANK STEAK

Steps:

• Mix all ingredients except steak and heat in a medium saucepan, stirring until sugar melts and flavors are combined.
• Marinate meat in the sauce for 4-5 hours or overnight in the refrigerator, turning occasionally.
• Remove meat from the marinade, heat and use as a baste or sauce if you like, and sear meat quickly over high heat, about 1 minute per side, and then lower heat to medium-low and continue cooking about another 5 minutes per side until done to your liking.
• Slice meat on a diagonal against the grain into thin slices.

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING

Steps:

• Preheat a grill pan or skillet over medium-high heat until just barely smoking.
• Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
• Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
• Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
• Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.