Best Spicy Cuban Flank Steak Recipes

GRILLED CUBAN FLANK STEAK

Steps:

• Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)
• Take meat out of refrigerator and let it come to room temperature before grilling.
• Oil the grill with a paper towel dipped in olive oil, then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds.)
• Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. I wouldn't cook flank steak more than medium or it will be tough.
• Cooking time will depend on the thickness of your flank steak, the best way to judge the doneness is to use an Instant Read Meat Thermometer (affiliate link), cooking to 140-145 for medium rare or 155-160 for medium. (The meat in the photo was cooked about 5 minutes per side.
• Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.)
• Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat.

SLOW-COOKER CUBAN FLANK STEAK

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 20 minutes before serving, cook rice as directed on package.
• Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.