Best Sliced Chili Rubbed Flank Steak On Spicy Rice With Shrimp And Guacamole Stacks Recipes

Chili Rubbed Flank Steak image

Provided by Sharon123

Categories Steak

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

5 garlic cloves
1/2 teaspoon ground cumin
1/4 cup cilantro
1 (7 ounce) can red chipotle chilies (not the liquid)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
4 lbs flank steaks

Steps:

Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!

Nutrition Facts : Calories 418.2, Fat 22.3, SaturatedFat 8.3, Cholesterol 154.2, Sodium 415.8, Carbohydrate 3.2, Fiber 0.5, Sugar 1.3, Protein 48.8

Mexican Sliced Steak and Barley Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1/4 cup fresh cilantro or parsley leaves, finely chopped
1/4 cup Worcestershire sauce
2 large cloves garlic, finely chopped
1 fresh chile, such as Fresno or jalapeno, seeded and finely chopped
1 lime, juiced
1 teaspoon dried marjoram or oregano
1/4 red onion, minced or grated
1 pound skirt steak
Kosher salt and coarse black pepper
Kosher salt and coarse black pepper
Salt
1 cup pearled barley
2 tablespoons EVOO, plus extra for drizzling
4 cloves garlic, chopped
2 ribs celery, finely chopped
2 chile peppers, such as Fresno or jalepeno, seeded and chopped
1 red onion, chopped
1 small bell pepper, finely chopped
Freshly ground black pepper
4 cups beef stock
One 32-ounce can stewed tomatoes
A handful of fresh cilantro or parsley leaves, chopped
Lime wedges, Worcestershire and hot sauce, to pass at table

Steps:

For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.

Chili Rubbed Flank Steak With Onion Relish (South Beach Diet) image

Provided by Cricketo

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Steps:

Rub steak with 2 t. lime juice and 2 t. chili powder, then sprinkle with salt. Let sit while you prepare the relish.
Combine onion, cilantro, remaining 5 t. of lime juice and 1/2 t. of chili powder.
Broil or grill steak about 7 minutes (medium-rare) per side until desired doneness.
Remove steak from heat and let sit at least 5 minutes (VERY IMPORTANT).
Cut steak at an angle against the grain. Serve topped with onion relish.

Nutrition Facts : Calories 253.2, Fat 12.1, SaturatedFat 4.9, Cholesterol 58.1, Sodium 94.9, Carbohydrate 4.5, Fiber 1, Sugar 1.5, Protein 30.6