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  1. #1 Flank Steak 
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    Does anyone have a good recipe for flank steak? My wife picked some up at the store the other day, and I'm looking for some recipes from others.

    Any ideas would be appreciated.
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  2. #2  
    HR Corporate Scum patriot45's Avatar
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    Here is a good one from cuisine magazine.I have made it a few times. I butterflied it first. And used it in Fajitas.


    Trim off Fat and Silverskin:
    1 1 1/2 - 2 lb. skirt steak (flank steak may be substituted)

    Marinate Steak in:
    3 T. olive oil
    3 T. fresh lime juice
    2 T. brown sugar
    1/2 t. crushed red pepper flakes
    2 cloves garlic, minced

    Trim off as much fat as possible from both sides of skirt steak. Some of it is loosely attached and can be removed by hand. Otherwise, use a knife for places where it's firmly attached. Trim off as much silverskin as you can.

    Marinate steak in olive oil, lime juice, brown stugar, crushed red pepper flakes, and garlic for 15–30 minutes. Preheat grill. When hot, remove steak from marinade and season with salt and pepper. Place steak on grill, cover, and cook until seared, 2–3 min. Flip steak over, cover, and cook another 2–3 min. Transfer meat to a cutting board, tent with foil, and let steak rest 5–8 minutes before slicing.




    Last edited by patriot45; 08-13-2008 at 03:25 PM.

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  3. #3  
    HR Corporate Scum patriot45's Avatar
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    Cut up the flank steaks into strips and Use the same marinade as the other recipe but thread them on skewers. they will still cook fast. we made them with black beans and rice





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  4. #4  
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    Quote Originally Posted by patriot45 View Post
    Might be an excuse to go buy a grill for the new house.
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  5. #5  
    An Adversary of Linda #'s
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    Quote Originally Posted by biccat View Post
    Does anyone have a good recipe for flank steak? My wife picked some up at the store the other day, and I'm looking for some recipes from others.

    Any ideas would be appreciated.

    Classic Tex Mex, fajitas are typically made with grilled strips of skirt steak with onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa.

    You can make fajitas with steak or chicken, or even make it plain vegetarian. Here's a quick and easy recipe for steak fajitas.

    1 lb of flank steak or skirt steak
    1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
    2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

    Marinade:
    Juice of 1 lime
    2 Tablespoons of olive oil
    2 cloves garlic, peeled, minced
    1/2 teaspoon ground cumin
    1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
    1/4 cup chopped fresh cilantro, including stems

    Method
    1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.

    2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.

    3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.

    4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.

    5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

    Serves 4.

    ...............................
    Beef Fajita Marinade I
    1/3 cup fresh lime juice
    1/4 cup tequila
    1 teaspoon crushed dried oregano leaves (preferably Mexican oregano)
    2 large cloves garlic, crushed
    1 tablespoon minced fresh cilantro
    2 teaspoons ground cumin
    1 teaspoon freshly ground black pepper
    Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.

    Makes enough to marinate 1 to 1-1/2 pounds flank steak. Makes 4 servings.
    ......................................
    Beef Fajita Marinade III
    1 cup red wine vinegar
    1/2 cup tequila
    1/3 cup canola oil
    1/3 cup fresh lime juice
    4 large garlic cloves, crushed
    3 tablespoons brown sugar
    3 fresh jalapeños, stems and seeds removed, minced
    1 tablespoon minced fresh cilantro
    1 tablespoon Worcestershire sauce
    1 to 2 teaspoons ground cumin
    1 teaspoon dried oregano leaves (preferably Mexican oregano)
    1 teaspoon lemon pepper
    1 teaspoon freshly ground black pepper
    salt to taste
    Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours.
    ............................................
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