Best Southwestern Grilled Flank Steak Recipes

SOUTHWEST STEAK

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWESTERN FLANK STEAK

Steps:

• Combine the first 6 ingredients in a bowl; stir well. Place the steak in a large heavy-duty, zip-top plastic bag. Pour the marinade mixture over the steak. Seal the bag securely, and place it in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally.
• Remove the steak from the marinade, discarding the marinade. Spread the spinach over the steak to within 1/2 inch of edges. Top with the red peppers and onions.
• Combine the chiles, garlic, cumin and chili powder. Spread the chile mixture over the pepper and onion layer. Sprinkle with cheese. Roll the steak, starting at the short side. Secure with a heavy string at 2 inch intervals. Place in a shallow roasting pan. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Steps:

• 1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

KEY WEST FLANK STEAK

Steps:

• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped. , Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.