Best Adobo Flank Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLANK STEAK IN ADOBO RECIPE - (5/5)



FLANK STEAK IN ADOBO Recipe - (5/5) image

Provided by á-32773

Number Of Ingredients 21

Adobo
1 ½ ounces dried ancho chiles, stemmed and seeded
1 ounce dried pasilla chilies, stemmed and seeded
¾ cup salsa verde
¾ cup chicken broth
½ cup orange juice
⅓ cup packed brown sugar
¼ cup lime juice (2 limes)
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
Flank Steak
2 ½-3; pounds flank steak, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
12 (8-inch) flour tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
½ cup coarsely chopped fresh cilantro

Steps:

  • Salsa verde is a green salsa made from tomatillos and green chiles. Our favorite store-bought brand is Frontera Tomatillo Salsa. You can substitute skirt steak for flank steak here, if desired. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. This dish is also great served over rice. 1. FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain. 2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside. 3. FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef. 4. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer. 5. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.

ADOBO FLANK STEAK



Adobo Flank Steak image

I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page).

Provided by Melanie B.

Categories     Steak

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb flank steak, trimmed
2 garlic cloves
1 tablespoon brown sugar
1 tablespoon fresh thyme leave
2 tablespoons red wine vinegar
1 chipotle chile in adobo
1 teaspoon black peppercorns
1 teaspoon cumin seed
2 whole cloves
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

  • Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
  • Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
  • Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
  • Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
  • When ready to cook, remove steak from the bag and discard the marinade.
  • Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
  • Serve with my Roasted Tomato and Corn Relish recipe.

ADOBO GRILLED VEAL FLANK STEAK



Adobo Grilled Veal Flank Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 oranges, juiced
5 limes, juiced
1/2 ounce chopped garlic
Pinch chile flakes
1 ounce fresh oregano
1/2 cup olive oil
24 ounces veal flank steak

Steps:

  • Combine juices, garlic, chile flakes, oregano, and oil in a mixing bowl. Pour over veal and marinate. Heat grill to medium and grill steak to desired temperature.

ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH



ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH image

Categories     Beef     Grill/Barbecue

Yield 4

Number Of Ingredients 15

1 teaspoon black pepper
1 teaspoon cumin seeds
2 whole cloves
1 (7 oz) can chipotle chiles in adobo sauce
2 tablespoons fresh thyme leaves
2 teaspoons brown sugar
3/4 teaspoon salt
1 garlic clove
1 (1.25 lb) flank steak, trimmed
2 cups fresh corn kernels (about 4 ears)
1 cup chopped, seeded tomato
1/4 cup bottled roasted red bell pepper, chopped
2 tablespoon sherry vinegar
1 tablespoon olive oil
3/4 teaspoon salt

Steps:

  • 1. Cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Please teh mixture in a spice or coffee grinder until finely ground. (I actually don't do this at all. I skip it and just use ground pepper, ground cumin, and ground cloves.) 2. Combine one chile, peppercorn mix, vinegar, thyme, brown sugar, salt, and garlic in a blender and process until smooth. Combine with steak in a plastic bag. Seal and marinate for 24 hours. 3. To prepare relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and saute until lightly browned. Remove from heat. Stir in tomato, roasted red pepper, olive oil, and salt. 4. Please steak on grill and cook. Cut diagonally into thin slices. 5. Serve steak with relish and enjoy!

Adobo is a popular marinade used in Philippine cuisine to add flavor to dishes like meats, seafood, and vegetables. The term adobo has been derived from the Spanish word adobar, which means marinade. Adobo sauce typically consists of vinegar, soy sauce, garlic, and spices like black pepper and bay leaves. Adobo flank steak recipes refer to the use of adobo sauce to marinate flank steak, a flavorful cut of beef that is lean and tender.

Flank steak

Flank steak is a cut of beef from the abdominal muscles of the cow. It is a lean cut of meat that is high in protein and low in fat. Flank steak is versatile and can be cooked in a variety of ways like grilling, broiling, or pan-frying. However, because it is a lean cut, it can be tough if not cooked properly. Marinating flank steak is an excellent way to tenderize it and add flavor.

Adobo sauce

Adobo sauce is a tangy, salty, and slightly sweet marinade made with a combination of vinegar, soy sauce, garlic, and spices. The exact recipe for adobo sauce can vary depending on the ingredients and proportions used. However, the basic ingredients tend to remain the same. Vinegar is the key ingredient in adobo sauce, giving it a tangy flavor. Soy sauce adds saltiness and umami, while garlic adds a pungent aroma and taste. Other spices like black pepper, bay leaves, and chili flakes can also be added for additional flavor.

Preparation

To prepare adobo flank steak recipes, the first step is to make the marinade. The marinade can be made ahead of time and stored in an airtight container in the refrigerator. The flank steak should be rinsed and patted dry before being placed in a shallow dish or resealable plastic bag. The adobo sauce should be poured over the steak, making sure that it is completely coated. The steak should be covered or sealed and refrigerated for at least 30 minutes, but preferably for several hours or overnight. Marinating the steak for a longer time allows the flavors to penetrate the meat, making it more flavorful and tender.

Cooking

After marinating, the flank steak can be cooked using a variety of methods like grilling, broiling, or pan-frying. Before cooking, the steak should be removed from the marinade and patted dry with paper towels to remove any excess moisture. The marinade can be reserved to use as a sauce if desired.
Grilling:
To grill adobo flank steak, preheat the grill to medium-high heat. Place the steak on the grill and cook for 6-8 minutes per side, or until it reaches the desired level of doneness. Allow the steak to rest for 5-10 minutes before slicing against the grain and serving.
Broiling:
To broil adobo flank steak, place the steak on a broiler pan and place it in the oven. Broil for 6-8 minutes per side, or until it reaches the desired level of doneness. Allow the steak to rest for 5-10 minutes before slicing against the grain and serving.
Pan-frying:
To pan-fry adobo flank steak, heat a large skillet over medium-high heat. Add a tablespoon of oil to the skillet and swirl to coat. Place the steak in the skillet and cook for 4-6 minutes per side, or until it reaches the desired level of doneness. Allow the steak to rest for 5-10 minutes before slicing against the grain and serving.

Serving suggestions

Adobo flank steak can be served as a main dish along with rice, grilled vegetables, or a salad. The reserved adobo sauce can be used as a dipping sauce or drizzled over the steak before serving. The steak can also be sliced thinly and used as a filling for tacos or sandwiches.

Conclusion

Adobo flank steak recipes are a delicious way to add flavor and tenderize flank steak. Adobo sauce is a tangy, salty, and slightly sweet marinade made with vinegar, soy sauce, garlic, and spices. Marinating flank steak in adobo sauce and grilling, broiling, or pan-frying it results in a flavorful and tender steak that can be served as a main dish or used as a filling for tacos or sandwiches.
Adobo flank steak is a mouth-watering protein, easy to make and packed with a perfect balance of flavors. However, preparing adobo flank steak requires some techniques and expertise to make it restaurant-worthy. In this guide, we will be sharing some valuable tips on how to make adobo flank steak recipes like a pro.

Choosing the Right Flank Steak

Before delving into the recipe, it's essential to choose the right flank steak cut. The flank steak is a lean and flavorful cut that comes from the mid to the lower chest region of the cattle. It's highly susceptible to toughness and requires more preparation time to make it tender. When selecting your flank steak, look out for a cut that is evenly thick and free from visible sinews, hard fat, and cartilages. Choose a well-marbled steak that has a bright crimson color and is firm to touch to ensure a juicy and flavorful steak.

Marinating Time

Marinating is the key to unlocking the full flavors of adobo flank steak. The common mistake most people make is not marinating the steak long enough. Tenderizing and marinating this tough cut of meat is essential to infuse flavors and soften meat fibers. A good marinade should have a balanced flavor profile of salt, acid, and spices to tenderize meat and enhance flavor. To achieve a well-marinated steak, you need to marinate it for a minimum of 4 hours, and for better results, marinate overnight.

Marinade Ratio

When it comes to making the perfect adobo flank steak, the marinade ratio is critical. The marinade ratio is the amount of acidic ingredients, aromatic herbs, and spices to use to achieve the desired flavor for your steak. The recommended ratio for marinade is 3:1, which consists of 3 parts acid such as lime, lemon or vinegar, and 1 part oil. The acid helps tenderize the meat, while the oil helps infuse flavors and give the meat a juicy texture.

Grilling Techniques

Grilling is an art, and to make your adobo flank steak perfect, you need to practice the right grilling techniques. The proper technique not only ensures even cooking but also maximizes the flavor profile of your steak. To achieve a flavorful and juicy steak, preheat your grill to high heat and sear the steak for 4-6 minutes on both sides to lock in the juices. Reduce the heat and grill for another 6-8 minutes until the steak reaches the desired doneness.

Resting Time

Resting time is often overlooked but is critical for making the perfect adobo flank steak. Resting time balancing the juices and flavors in your meat by allowing it to reabsorb the liquid and helps preserve your steak's texture. The rule of thumb is to rest steak for a minimum of 5 minutes before serving.

Serving Suggestions

Presentation is a crucial aspect of any meal, and serving your adobo flank steak with the right accompaniment can make all the difference. Here are some suggestions to help you nail the perfect pairing.
Side Dishes
Pairing your steak with flavorful sides not only adds nutritional value to your meal but also makes it more delicious. Here are some side dishes to consider.
  • Roasted Potatoes
  • Mashed Yams
  • Pasta Salad
  • Grilled Vegetables
Sauce
A good sauce can elevate your steak's flavor profile and make it more appetizing. Here are some sauce suggestions.
  • Chimichurri
  • Garlic butter
  • Red wine sauce
  • Barbeque sauce
Beverage
A good beverage and steak pairing can make your meal more enjoyable. Here are some beverage suggestions.
  • Beer
  • Red Wine
  • Green Tea
  • Sparkling Water

Conclusion

Adobo flank steak is a delicious protein that can be prepared in various ways to suit your taste buds. By following these tips, you can make a restaurant-worthy adobo flank steak that your family and friends will love. Remember to choose the right cut of steak, marinate it for at least 4 hours, grill it to perfection, and serve it with flavorful sides, sauce, and a beverage.

Related Topics