Tex Mex Flank Steak Recipes

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TEX-MEX FLANK STEAK



Tex-Mex Flank Steak image

Make and share this Tex-Mex Flank Steak recipe from Food.com.

Provided by Oolala

Categories     Lime

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10

4 tablespoons tomato paste
1 cup black coffee, strong
1/4 cup Worcestershire sauce
1 tablespoon sugar
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 tablespoons fresh lime juice
1/4 cup vegetable oil
1 (3 lb) flank steaks

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.

Nutrition Facts : Calories 361.9, Fat 21, SaturatedFat 6.8, Cholesterol 69.7, Sodium 1112.4, Carbohydrate 5.4, Fiber 0.5, Sugar 3.5, Protein 36.5

SLOW-COOKED TEX-MEX FLANK STEAK



Slow-Cooked Tex-Mex Flank Steak image

This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.-Anne Merrill, Croghan, New York

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon canola oil
1 beef flank steak (1-1/2 pounds)
1 large onion, sliced
1/3 cup water
1 can (4 ounces) chopped green chilies
2 tablespoons cider vinegar
2 to 3 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.

Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 524mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.

TEX-MEX GRILLED FLANK STEAK



Tex-Mex Grilled Flank Steak image

Three ingredients is all you need for this melt in your mouth tender flank steak. This can be eaten on its own but I like to use it for tacos or grilled steak salads.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 8h27m

Yield 8

Number Of Ingredients 3

1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
1 (12 fluid ounce) can or bottle Mexican beer
2 pounds flank steak (about 1-inch thick)

Steps:

  • Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
  • Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.6 g, Cholesterol 35.2 mg, Fat 6.5 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 787.5 mg

TEX-MEX STEAK BOWLS



Tex-Mex Steak Bowls image

Turn your favorite dinner into a bowl: This one has all the best parts of a burrito.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 cup tricolor quinoa
2 tablespoons chopped fresh cilantro
Grated zest of 1 lime
Kosher salt
2 sweet potatoes, cut into 3/4-inch cubes
2 poblano chile peppers, seeded and cut into 3/4-inch pieces
1 red onion, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 pound skirt or flank steak, cut into 2 pieces
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pico de gallo, Mexican crema and chopped fresh cilantro, for topping
Lime wedges, for serving

Steps:

  • Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
  • Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
  • Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
  • Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.

TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI



Tex-Mex Flank Steak Fajitas with Squash and Zucchini image

A smoky Tex-Mex inspired spice rub seasons grilled flank steak, while sautéed squash and zucchini are mixed with tomatoes and scallions for a colorful addition to these steak fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds flank steak
1 tablespoon olive oil
1 lime, juiced
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch half-moons
Kosher salt.
1 medium yellow squash, cut into 1/4-inch half-moons
1 bunch scallions, cut into 1-inch lengths
1 large tomato, chopped
1 red jalapeno, seeded and thinly sliced
1/2 cup roughly chopped cilantro
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar

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



Tex-Mex Flank Steak Salad image

Categories     Salad     Beef     Cheese     Herb     Vegetable     Broil     Low Fat     Steak     Corn     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 16

1 1/4 cups canned unsalted beef broth
3 dried ancho chilies*
4 large garlic cloves
1 1/2 teaspoons ground cumin
1 pound beef flank steak, well trimmed
2 cups sliced onion
2 fresh Anaheim (California) chilies*, quartered, thinly sliced
1 red bell pepper, quartered, thinly sliced
1 2/3 cups purchased fresh salsa
6 to 8 cups thinly sliced iceberg lettuce
2 cups fresh corn kernels or frozen, thawed
1 large tomato, chopped
1/2 cup fresh cilantro leaves
1 cup grated part-skim reduced-fat mozzarella cheese
1/4 cup crumbled baked (no oil) tortilla chips
Ancho and Anaheim chilis are available at Latin American markets and many supermarkets.

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.

SLOW-COOKER TEX-MEX STEAK AND RICE



Slow-Cooker Tex-Mex Steak and Rice image

Give round steak mouthwatering Mexican flair with salsa-style canned tomatoes, ground cumin and instant rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 4

Number Of Ingredients 8

1 1/4 pounds beef boneless round, tip or chuck steak, about 3/4 inch thick
1 cup Progresso™ beef flavored broth (from 32-ounce carton)
1 can (14.5 ounces) Southwestern salsa-style diced tomatoes with green chilies, undrained
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 cups frozen stir-fry bell peppers and onions (from 1-pound bag), thawed and drained
1 cup uncooked instant rice

Steps:

  • Cut beef steak into 4 serving pieces. Place beef in 3- to 4-quart slow cooker. Mix broth, tomatoes, cumin, salt and garlic in medium bowl; pour over beef.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Stir bell pepper mixture and rice into mixture in cooker. Increase heat setting to High. Cover and cook 20 to 30 minutes or until rice is tender.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 75 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg

TEX-MEX STEAK RECIPE



Tex-Mex Steak Recipe image

Spark up the grill for our Tex-Mex Steak Recipe. Our Tex-Mex Steak Recipe includes a rib-eye seasoned with A.1. Original Sauce, horseradish and spices.

Provided by My Food and Family

Categories     Home

Time 13m

Yield Makes 4 servings.

Number Of Ingredients 5

1/3 cup A.1. Original Sauce
2 Tbsp. KRAFT Prepared Horseradish
2 tsp. ground cumin
1 tsp. minced garlic
2 boneless beef rib-eye steaks (1 lb.), 3/4 inch thick

Steps:

  • Heat grill to medium-high heat.
  • Mix first 4 ingredients.
  • Grill steaks 4 min. on each side or until medium doneness (160°F), brushing generously with steak sauce mixture.
  • Cut each steak in half to serve.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

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