Recipe of the Day: Sweet and Spicy Chili-Lime Flank Steak | Food Network
This versatile steak has a sweet and spicy dry rub.
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Chili-Lime Flank Steak
Recipe courtesy of Food Network Kitchen
From: Food Network Magazine
Total: 1 hr 10 min
Active: 10 min
Yield: 6 servings
Level: Easy
Ingredients
1 lime, plus wedges for serving
1 tablespoon chili powder
1 tablespoon packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
1 1 1/2- to 2-pound flank steak
Vegetable oil, for the grill
Directions
Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.
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Recipe of the Day: Sweet and Spicy Chili-Lime Flank Steak | Food Network
Nobody Can Resist This Flank Steak With A Special Filling
Matambre Steak Roll Stuffed With Eggs, Peppers & Chimichurri Sauce ⬇️ FULL RECIPE BELOW ⬇️ A “matambre” is an Argentinian flank steak stuffed with hard-boiled eggs and bell peppers. The inside is also coated with chimichurri, an Argentinian sauce made of finely chopped parsley, minced garlic, olive oil, oregano, and crush red pepper or chili flakes. The name is a portmanteau of matar and hambre – meaning hunger killer – which is exactly what this XXL roulade will do for you!
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
For the chimichurri sauce:
- ¼ cup olive oil
- 5 garlic cloves, minced
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- ½ tsp salt
- ½ tsp round black pepper
- ¼ tsp crushed red pepper
For the matambre steak roll:
- 2 lb flank steak
- 2 hard-boiled eggs, quartered
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
For the potato wedges:
- 2 lbs potatoes
- 4 tbsp olive oil
- salt & pepper to taste
Here's How:
1. Preheat the oven to 325°F and prepare the chimichurri sauce by mixing the ingredients together.
2. Flatten the flank steak and brush the chimchurri sauce over it.
3. Evenly arrange the hard-boiled egg quarters in 3 rows over the steak.
4. Evenly arrange the pepper strips in 3 rows over the steak.
5. Carefully roll up the flank steak, secure it with cooking twine, and season the outside with salt and pepper. Sear the steak roll on all sides in a roasting pan with some olive oil over medium heat.
6. Cut the potatoes into wedges and mix them with olive oil, salt, and pepper. Add the potato wedges to the roasting pan and cook for 25 minutes. If you want crispier potatoes wedges, you can remove the steak roll after 25 minutes and cook the potatoes longer.
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Garlic Fennel Flank Steak with Grilled Oranges
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!
THE BEST FLANK STEAK RECIPE - STUFFED, ROLLED & GRILLED! | SAM THE COOKING GUY 4K
If you haven't ever stuffed, rolled and then grilled a steak... you're in for the BEST flank recipe EVER.
00:00 Intro
00:44 Cooking mushrooms
1:03 Cooking onions
1:59 Finishing up mushrooms
2:36 Wilting spinach
3:00 Addressing & opening the steak
5:26 Flattening the steak
6:32 Addressing the cheese & alternatives
7:06 Building
8:02 Rolling & tying up
10:05 Seasoning the steak
10:54 Grilling
12:40 Cutting
14:06 First Bite
15:08 Addressing shipping issues
15:41 Outro
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???? INGREDIENTS:
➔ Truffle Goat Cheese
➔ Spinach
➔ Salt
➔ Pepper
⭕ FOR THE MEAT...
➔ Flank Steak
➔ Avocado Oil
➔ Salt
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Flank Steak Roulade Recipe With Sun Dried Tomatoes, Mushrooms & Garlic
Flank steak roulade is an elegant recipe you can easily put together in your own home kitchen & impress your family and friends! Join Eric from Simply Elegant Home Cooking to see just how easy it is to prepare this unique version of flank steak.
Ingredients:
-2 lb. flank steak, trimmed of any excess fat
-4 strips of pork bacon
-2 cups of baby spinach
-1/2 cup of chopped sun dried tomatoes
-1 cup of chopped cremini mushrooms (stems removed)
-5 cloves garlic
-Sea salt & cracked black pepper to taste
Directions:
-Set flank steak out a full hour before cooking time and allow it to come up to room temperature. Thoroughly blot dry on all sides with paper towels.
-Fry up the bacon, reserving the grease. Chop up into bacon bits.
-Chop up the garlic, spinach, mushroom, and sun dried tomatoes.
-Pound out the flank steak until it increases in surface area and becomes more uniform in thickness.
-Add generous amount of salt and pepper to both sides of the flank steak.
-Layer on the bacon, spinach, tomatoes, and mushrooms, leaving a half inch border on all edges.
-Role the steak lengthwise, and tie at 5-6 different points with kitchen twine.
-Sear the flank steak roulade in a large cast iron skillet on medium-high heat until all sides are deeply browned.
-Top the steak with garlic, and place into a 425 degree f oven for 20 minutes.
-Remove flank steak roulade from skillet and allow it to rest for 10 minutes before carving.
-Serve and enjoy!
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak with Malcom Reed
Stuffed Flank Steak on Big Green Egg | Grilled Flank Steak
For more barbecue and grilling recipes visit:
For this Stuffed Flank Steak recipe all you need is a few ingredients and about 30 minutes. It’s a quick and easy recipe you can throw on the grill one night and serve a delicious dinner.
To start, I squared and butterflied a flank steak so it opens like a book. The idea is to have it even all across the surface – so we can stuff it and roll it.
For this stuffing I used cream cheese, spinach, mushrooms and roasted red bell pepper – but you can get creative here and use just about anything you like. I’ve already thought about doing a blue cheese, mushroom and bacon stuffing. Pretty much anything you like will work – I would just keep it to 3-4 ingredients.
I sautéed the mushrooms in a little olive oil for about 3 minutes, then I threw the spinach in until it was wilted (about 2 minutes).
Then I took my butterflied flank steak and seasoned really well with my salt, pepper and garlic mixture – Killer Hogs AP Rub. Then I started layering my stuffing.
I started with cream cheese – made sure it was room temp so it spread easily. I left about an inch border along the sides. Then I came back with the spinach and mushrooms and topped that with the roasted red peppers.
Now it’s time to roll. Just start at one end and keep it tight as possible. When the Stuffed Flank Steak is rolled up, leave it seem-side down on the cutting board.
I cut about 6 – 8 pieces of butcher twine and used those to secure the flank steak. Starting on one end secure a few – then move to the other end and work your way to the middle.
Next I season the outside – First with the Killer Hogs AP Rub then I use a layer of Killer Hogs Steak Rub for a little more flavor and texture.
To cook this Stuffed Flank Steak, I’m using the Big Green Egg running at 350 degrees. You can use any grill – just set it up for a two-zone fire with a medium-high heat.
Place the flank steak on the grate and sear it for 3-4 minutes on all sides… just long enough to get some color on the outside.
Then carefully remove the hot grate and place the plate setter in the Big Green Egg. Or if you are using another grill, move the Stuffed Flank Steak to the indirect side and keep the temps steady.
Using an internal thermometer, I like to use the Chef Alarm, set it for 130 and let the Stuffed Flank Steak finish out cooking.
Once it hits 130 internal, take the Stuffed Flank Steak off and let it rest for 10-15 minutes before slicing.
Slice it into about 1inch medallions and serve. It doesn’t get much easier than that.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: