Flank Steak ideas
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I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.0 -
I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
This sounds awesome.
If you want it by itself, make a Chimichurri sauce for it.0 -
Can you taste the tequila at all once it's cooked? Oddly enough, I do hate tequila. .. even margaritas *gasp*0
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I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
This sounds awesome.
If you want it by itself, make a Chimichurri sauce for it.
Yes!0 -
Can you taste the tequila at all once it's cooked? Oddly enough, I do hate tequila. .. even margaritas *gasp*
You only use about a shot and it burns off so no. The alcohol and lime juice just tenderize the meat.0 -
Can you taste the tequila at all once it's cooked? Oddly enough, I do hate tequila. .. even margaritas *gasp*
You only use about a shot and it burns off so no. The alcohol and lime juice just tenderize the meat.
Awesome! This sounds so good0 -
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Coffee or cocoa based rubs and marinades are really good on red meat. It adds depth and character to the flavor, especially if grilled over a smokey fire.
http://www.menshealth.com/guy-gourmet/grill-coffee-rubbed-flank-steak
Other marinades I use (and not just on steak, but that will work) include variations of honey bourbon marinade, maple balsamic marinade, and Korean-style Kalbi. Yum~0 -
Oh, also Thai recipe for crying tiger, which was originally made from tougher meats. The jaew sauce is really the star of that dish if it's something you're into, but the spicy and tangy notes of the dish are agreeable with everyone.
http://www.seriouseats.com/recipes/2012/07/crying-tiger-thai-steak-salad-recipe.html
And the dipping sauce:
http://www.seriouseats.com/recipes/2012/07/thai-dried-chili-dipping-sauce-recipe.html
Edit: I know you don't want "spicy" hot but you can adjust the heat level if you choose to omit or limit the elements carrying heat.0 -
I use flank steak to make fajitas. Easy as sautee the green peppers and onions in olive oil, set aside, sautee the flank steak, add veggies back, sprinkle with fajita seasoning and water like the packet says, serve with flour tortillas, sour cream, salsa, lettuce, shredded cheese, guacamole.
YUMMMMM
Also, I use it in Pepper Steak. Saute onions, set aside, dredge steak in flour, sautee that, put onions back, pour in a can of stewed tomatoes (i like the seasoned ones with the jalapenos or the italian seasoned ones). Serve over white rice.
Now you've got me craving Pepper Steak.0 -
I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
OMG that sounds awesome... Could you use this on chicken???.0 -
Sounds delicious. For some crazy reason flank steak is almost impossible to find where I live. Guess they are shipping it all to you guys
. 0 -
boil it and shred it for taquitos. once it's shredded salt it.
roll in warm corn tortillas and deep fry them. simple.
guac and sour cream on top not spicy at all.0 -
my recipe is not awesome. it is just an everyday easy to make thing with few ingredients and very little prep.
I forgot to mention once the whole steak is boiled you cut it across the grain before shredding it so that you don't end up with big long pieces in your taquitos.
they sound simple but they are yummy and a standard thing i remember my mom making at least once a week.0 -
I make a marinade (using a blender or my nutribullet to blend together) of salt, pepper (though you could probably omit the pepper to avoid any spice), oregano, fresh garlic, olive oil, and white vinegar. I then put the steaks in a casserole dish and thoroughly coat them front and back and chop white onions and add that to the top. I'll also pour any leftover marinade on top of the onions for extra flavor. I let it all soak in the fridge overnight or for at least 3 hours before cooking. The flavors are deeelicious!!
Fyi, I use that marinade for pork chops and chicken as well most of time because I love it so much.
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I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
*Wipes drool* I'm def going to try this OMG.0 -
I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
OMG that sounds awesome... Could you use this on chicken???.
Absolutely0 -
I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
OMG that sounds awesome... Could you use this on chicken???.
Absolutely
Can you leave off the olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper and meat?0 -
I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
OMG that sounds awesome... Could you use this on chicken???.
Absolutely
Can you leave off the olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper and meat?
Sure. That works really well when you just substitute tofu for the whole thing, then throw that out, and go to Wendy's for a triple.0 -
Needs more posts.
I do a greek steak similar to this, but mine replaces lemon zest with lemon juice and includes some orange zest and fennel. This one is served with pita, but I do a lovely salad with red onion, cucumber, romaine lettuce, cherry tomatoes, feta, and tzatziki.
http://www.fortheloveofcooking.net/2009/02/greek-steak-pita-with-tzatziki-sauce.html
Japanese miso is savory (umami) and makes a good broiled or grilled flank. Go with sake or mirin instead of sherry if you are able, and I personally add a splash of rice vinegar. My housemates have food allergies so we use South River Chickpea Miso to make it soy free/gluten free. Serve with pickled daikon, cucumber, and carrot. Maybe a small side of steamed rice? I know you don't like spicy, but anyone reading whose interested might like it serve with wasabi mashed potatoes (or cauliflower, if that's your thing).
http://www.bbcgoodfood.com/recipes/644644/miso-steak
Um... Burgundy Peppercorn Marinade is a steakhouse classic. It's actually really sweet once it's cooked. I buy steaks in a local store's own house sauce like this and it's sweet and tender by the time I cook it since it's been marinading for a few days already. There are a lot of variations of it, not all of them healthy, but I bet you could easily tweak a recipe to reduce oil content and retain flavor. It's good with dilly grilled potato salad (German style) and sauerkraut/red cabbage or corn on the cob. Similar recipe below, can be made with dry red wine, burgundy or zinfandel:
http://www.epicurious.com/recipes/food/views/Flank-Steak-2425980 -
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I was just going for the straight tequila. After that I can't really drive to wendy's or anywhere really.I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
OMG that sounds awesome... Could you use this on chicken???.
Absolutely
Can you leave off the olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper and meat?
Sure. That works really well when you just substitute tofu for the whole thing, then throw that out, and go to Wendy's for a triple.0 -
I like marinating mine overnight in a marinade of tequila, lime, olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper (though you can leave off that last one to avoid it being spicy).
These of course are best when grilled outside next to the pool or beach and served with margaritas and corn tortillas.
OMG that sounds awesome... Could you use this on chicken???.
Absolutely
Can you leave off the olive oil, lime zest, cilantro, salt, pepper, powdered garlic, powdered onion, cumin, ground chipotle pepper and meat?
LMAO!!0 -
A bulgogi marinade is fantastic on flank steak
1/4 cup soy sauce
2-3 tablespoons mirin
3 cloves minced garlic
2 tablespoons oil (either sesame or peanut)
1 teaspoon grated ginger
cracked black pepper to taste
a couple stalks chopped green onions
Some people use sugar instead of mirin. If you use sugar, a tablespoon should suffice.0 -
This content has been removed.
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Question-if I can't find flank steak, what is a comparable cut?
Really, most of these recipes can be subbed any cut of red meat. You could try for a skirt steak, sirloin, or even chuck. I think round is pretty tough, but just about anything else.0 -
Question-if I can't find flank steak, what is a comparable cut?
Really, most of these recipes can be subbed any cut of red meat. You could try for a skirt steak, sirloin, or even chuck. I think round is pretty tough, but just about anything else.
Some are even good for pork or chicken as well.0 -
Tagging for later0
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Question-if I can't find flank steak, what is a comparable cut?
It's also called flap meat.
I'm really glad I've never seen it called there as it's a revolting name for meat LOL0
This discussion has been closed.
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