Best Broiled Flank Steak No Marinade Mexican Style Recipes
BROILED FLANK STEAK (NO MARINADE) MEXICAN STYLE
Served with a chilled garlic/sour cream sauce. Easy to make when you don't have time to marinate and want a tasty flank steak.
Provided by Oolala
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
- In another small bowl, combine the other ingredients for the steak (except the steak).
- Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
- Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
- Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
- Serve with the chilled sour cream sauce.
Nutrition Facts : Calories 362, Fat 20.6, SaturatedFat 8.7, Cholesterol 80.1, Sodium 414, Carbohydrate 5, Fiber 0.6, Sugar 1.6, Protein 37.1
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
NO GRILL FLANK STEAK
A tree limb fell through the Weber kettle and we decided not to replace it. We haven't missed it at all. A hot oven and a cast iron grill pan are much easier for just the two of us. We like flank steak. We cut it into meal-sized pieces and cook it quickly. You don't even need to marinate it.
Provided by Heidi Hoerman @heidicookssupper
Categories Beef
Number Of Ingredients 3
Steps:
- Optionally, marinate the steak for the amount of time appropriate for the marinade being used. Marinating is NOT necessary but a choice.
- About 25 minutes before you intend to cook the steak, place the cast iron grill pan in the oven and pre-heat the oven to 450 F
- At this time, also take the steak out of the refrigerator and allow to come to room temperature.
- If you marinated the steak, dry it thoroughly with paper towels. If the steak is wet when it hits the pan it will stew rather than grill.
- Rub the steak on both sides with the olive oil.
- Season to taste. Simply using salt and pepper makes a tasty steak that tastes of pure BEEF. Any dried herb or spice mix may be used.
- Place the steak on the pre-heated grill pan and bake for 5 minutes.
- Flip the steak and bake an additional 5 minutes. This results in a medium rare steak by the time it is done resting.
- Remove from the pan, losely cover with foil, and allow to rest for 10 minutes.
- Slice very thinly perpendicular to the grain. Flank steak will be tough cut any other way, including at an angle as recommended in so many recipes.
- If you have leftovers, slice and reheat briefly in a buttered skillet to make a truly sinful steak sandwich.
SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK
I use this delicious tender flank steak for stuffing enchiladas. The taste of the seasoning is quite spicy but oh so good. Nothing is wasted in this dish, the liquid from the stock goes into the oven as sauce for the baked enchiladas. All credit for the seasoning goes to Potsie's recipe for Mucho Gusto Taco Seasoning #199955
Provided by SueVM
Categories Meat
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
- Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
- 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
- When partially cooked add the strips to the slow cooker.
- Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.
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