Recipe Tag: Beef Flank Steak

Place the oil, paprika, chili powder, cumin, salt, oregano, cayenne pepper and the juice of one lime in a bowl. Mix well.

Add the steak and toss to coat well. This can be done up to 12 hours in advance of cooking.

Place a large non-stick skillet over medium high heat. Add 1 teaspoon of the oil and when hot add the onions to the pan. Cook, stirring frequently for about 8 – 10 minutes. Remove to a plate.

Add another teaspoon of the oil to the pan and then the peppers. Cook for about 5 – 8 minutes until soft. Add the onions back into the pan to reheat.

While the peppers are cooking, place a separate large non-stick skillet over medium-high heat and add the last teaspoon of oil. Add the beef and cook, tossing frequently, until browned – about 8 – 10 minutes.

Place the beef on one plate and the veggies on another for serving.

Place the tortillas in the two warm pans to heat for about 30 seconds. If they overlap a little, that’s OK. When they are slightly softened place them on a plate.

Serve the fajitas with lime wedges and sour cream.

Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the flank steak cubes and toss until coated. Place the bowl in the refrigerator.

While the beef is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 – 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. Cook for about one minute.

Add the beef and cook for about one minute until browned on the outside.

Add the rice vinegar and soy sauce. Cook the beef, tossing frequently. When the beef is nearly done add the water and stir until well blended. When the beef is cooked through serve over the rice and top with the peanuts.

Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey, and cornstarch in a bowl and stir until well blended. Add the flank steak cubes and toss until coated. Place the bowl in the refrigerator.

While the beef is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 – 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

After cutting the green onions, separate the white and green part.

When the rice is done, place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper, and the white part of the green onions. Cook for about one minute.

Add the beef and cook for about one minute, tossing frequently until browned on all sides.

Add the rice vinegar and soy sauce. Continue cooking the beef, tossing frequently. When the beef is nearly done to your liking, fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.

Serve over the rice and top with the peanuts.

Thinly slice the mushrooms into matchsticks.

Place the mushrooms in a bowl and add the olive oil, vinegar, maple syrup, tarragon, 1/8 teaspoon salt and the pepper.

Toss well.

Place a large skillet in the oven and preheat to 375°F.

Sprinkle the remaining 1/8 teaspoon salt over the steak.

When the pan is hot add the steak. Cook for about 7 minutes and turn over. Cook for another 4 to 6 minutes.

Serve the steak topped with the mushroom vinaigrette.

Combine the shallot, garlic, rosemary, olive oil, lime juice, salt and flank steak in a zipper bag. Close the bag and toss to coat the steak well.

Marinate at least four hours in the refrigerator (overnight is best).

When you are ready to cook the steak, preheat the oven to broil or start the barbecue grill on medium-high heat.

Lightly spray a broiler or grill pan with oil. Put the flank steak on the pan and place it under the broiler (or place the steak on the grill). Cook for about 8 – 9 minutes on each side for medium-rare.

Remove to a cutting board and allow the meat to rest for about 5 to 10 minutes prior to slicing. Carve the meat as thin as possible and serve.