Cuban Flank Steak Recipes

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.

CUBAN FLANK STEAK AND PEPPER STEW

Steps:

• Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
• Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
• Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.

CUBAN MARINATED STEAK

Steps:

• Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
• Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

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 or grapeseed 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, 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.