Recipe Tag: Beef Flank Steak

Flank Steak with Paprika Sauce and Shallots

Place the olive oil in a skillet over medium heat. Add the onion and cook for about 5 minutes stirring frequently. Add the pepper, celery, paprika and garlic. Cook for about three minutes and add the salt, pepper, bay leaf, thyme, wine, water and tomato. Stir and place the shallots in the pan. Cover and reduce the heat to medium-low.

The sauce needs to be stirred occasionally and should cook for about 30 minutes.

Preheat the oven to 425°F. Place a large skillet in the oven.

When the oven is hot spray the pan with olive oil. Add the flank steak. Return the skillet to the oven and cook for about 8 – 10 minutes. Turn and cook for another 6 – 8 minutes. Remove from the oven and let rest for about 2 – 3 minutes. Slice and serve topped with the sauce and 3 shallots per serving.

Flank Steak with Garlic Balsamic Reduction

Place the roasted garlic, balsamic vinegar and thyme in a blender or mini chopper. Process until smooth.

Place the mixture in a small stainless or non reactive pan over medium low heat. Simmer very gently for about 30 minutes, reducing the sauce by about two thirds until there is 1/3 cup. Strain the sauce through a fine mesh sieve. Rinse the pan.

Return the strained sauce to the pan and add the salt, pepper and butter. Reduce the heat to low and whisk until the butter melts.

Preheat the oven to 425°F. (Or heat the grill.) Place a large skillet or grill pan in the oven.

When hot spray the pan lightly with oil and place the flank steak in the pan. Sear on the first side for about 8 minutes and turn. Cook for another 6 – 8 minutes. Remove from the oven and let rest for about 2 minutes.

Slice and serve topped with about 2 tablespoons sauce.

Flank Steak with Espresso Rub

Combine the espresso powder, olive oil, cumin, paprika, oregano, salt, and pepper. Rub the mixture on the flank steak filets. Place the filets on a plate and cover with plastic wrap. Put in the refrigerator and let rest for at least an hour (overnight is best).

When you’re ready to cook, place a large skillet in the oven. Preheat the oven to 400°F.

When the oven is hot, spray the pan with oil and add the steak. Cook for about 8 minutes and turn. Cook for another 7 minutes.

Remove the pan from the oven. Place the steak on a cutting board to rest.

Place the skillet over medium-high heat and add the wine. Deglaze the pan by mixing the wine into the drippings and juice from the steak and reduce the mixture by about 1/2.

Add the butter and whisk until the sauce is smooth. Serve over the steak.

Flank Steak with Blackberry Glaze

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

Combine the blackberry preserves with the brown sugar, 2 tablespoons of the wine, lemon zest, salt, pepper and marjoram. Stir well until blended.

Spray the pan in the oven lightly with olive oil. Add the quartered mushrooms. Roast the mushrooms for about 20 minutes. Shake the pan occasionally. Cook until the mushrooms are well caramelized.

Remove the mushrooms from the pan and set aside. Add the olive oil to the pan. Return the skillet to the oven and increase the temperature to 425°F.

When the oven is hot add the flank steak to the pan. Spoon about 1/3 of the blackberry sauce over the top of the steak. Cook for about 6 minutes and turn. Top the steak with the rest of the sauce. Cook for another 5 – 7 minutes and remove the pan from the oven. Set the steak on a cutting board to rest.

Place the pan on the stove over medium heat. Add the mushrooms to the pan with the butter and the remaining 2 tablespoon of the wine. Stir well as the butter melts and reduce the heat to low.

Slice the steak and place the slices on plates. Top with the mushrooms and sauce. Serve.

Cumin Dusted Flank Steak with Black Beans

Place a large skillet in the oven and preheat to 425°F.

While the oven is preheating place the olive oil in a second large skillet over medium-high heat. Add the onion and cook for about 5 minutes stirring frequently.

Add the black beans and cook for about 3 minutes.

Add the yellow pepper, lime juice, chili powder, 1/2 teaspoon ground cumin, cayenne pepper, salt and pepper and toss well. Reduce the heat to low. Add the green onions and toss.

Dust the steaks with the remaining 1 teaspoon ground cumin. Remove the pan from the oven and spray with oil. Place the steaks in the pan and return the pan to the oven. Cook on the first side for about 8 – 9 minutes.

Turn and cook for another 6 – 8 minutes. Remove the steak from the oven and let rest for about 3 minutes. Slice and serve the steak with the black beans.

Cowboy Steak

Place a skillet in the oven and preheat oven to 425F degrees.

In a small bowl, mix together the paprika, cumin, oregano, chili powder, cayenne, sugar, salt, pepper, and oil.

When ready to cook, spread 1/4 of the sauce on one side of the steaks. Place the steaks in the hot pan with the sauce side down. Spread the remaining sauce on the top of the steaks.

Cook on the first side for about 7 to 8 minutes. Turn and cook another 5 – 7 minutes. Serve.

Cocoa Crusted Steak

Preheat the oven to 400°F. Place a large skillet in the oven.

Place the cocoa, cumin, salt, pepper, cayenne and paprika in a bowl. Blend well.

Use a paper towel to pat the steak dry.

Place the cocoa rub on a plate and then place the steak on the plate with the rub.

Press down on the steak and then turn multiple times to coat the steak well.

Place the olive oil in the heated pan.

Add the steak to the pan and cook for about 7 minutes on the first side and turn.

Cook for another 7 to 10 minutes (for medium rare).

Remove the pan from the oven and set the steak aside to rest.

Place the pan over medium high heat. Add the beer.

Deglaze the pan using a whisk and reduce the sauce by about half.

Add the butter and whisk until smooth and serve over the steak.

Serve each portion with a lime wedge.

Carne Asada Tacos

Place the olive oil, soy sauce, lime juice, vinegar, honey, pepper, garlic, jalapeno and cilantro in a blender or mini chopper and process until smooth.

Place the marinade into a container (a ziplock bag works great!) and add the strips of flank steak.

Toss well to coat the meat with the marinade.

Marinate at least two hours (preferably overnight).

When ready to serve, place a pan over high heat.

When the pan is hot, add the strips of beef and the marinade to the pan.

Cook for about 6 to 8 minutes. Toss well to brown on all sides.

Adjust the heat to keep the meat from burning.

When the meat is done, remove the meat to a warm plate.

Continue to cook the marinade over medium high heat, stirring frequently, and reduce to about 1/3 cup.

While the sauce is reducing, place the lettuce in the corn tortillas.

Divide the meat evenly between the corn tortillas.

Top with the reduced marinade, avocado, and tomato.

Serve.

Braised Cuban Beef

Preheat the oven to 300°F.

Mix the tomatoes with the salt, garlic, pepper, paprika, cumin, ginger, allspice, cinnamon, thyme and lemon juice together until well blended.

Place the flank steak in the bottom of a Dutch oven or small roasting pan.

Cover the beef with the tomato mixture.

Cover and place the pan in the oven. Cook for about 2 hours until the steak is tender and falling apart.

Beef Paprikash

Place a large skillet over high heat.

Place 1 teaspoon olive oil in the pan and when hot and add the flank steak.

Sear on one side for about 3 minutes and then turn.

Cook for another 3 minutes and remove to a cutting board.

Reduce the heat to medium-high and add the remaining 3 teaspoons olive oil.

Add the onions to the pan and cook until the onions soften slightly. Stir frequently.

Add the sliced peppers and cook for 5 minutes. Stir frequently.

Add the paprika, oregano, salt, pepper, tomatoes, beef stock, water and vinegar.

Reduce the heat to medium and cook for about 10 minutes. Stir occasionally.

While the paprikash is cooking thinly slice the flank steak.

Add the beef to the pan and cook for another 3 minutes.

Serve.