Flank Steak Salad With Jalapeno Poppers Recipes

STEAK FAJITA SALAD

Steps:

• Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.
• Place the steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1 hour or up to 4 hours.
• Set the beef out at room temperature for 30 minutes prior to cooking. Remove the protein from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
• Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the flank steak and cook for about 12-14 minutes, turning it about half-way through. Set aside and allow to rest 5-10 minutes.
• Add all of the ingredients to a food processor fitted with a blade attachment or blender and mix until the consistency is smooth and homogenous.
• Then, slice the beef as thin as possible (cutting against the grain) and set aside.
• Add all of the salad ingredients to a large bowl and toss to combine. Top with the sliced steak and serve with Cilantro Lime Dressing.

JALAPENO POPPER CORN SALAD

Steps:

• Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

FLANK STEAK SALAD

Steps:

• In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.

BIG STEAK SALAD

Steps:

• For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
• Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
• For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
• Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
• Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
• For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
• Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
• Serve immediately. Yum!

FLANK STEAK SALAD WITH JALAPENO POPPERS

Steps:

• For the steak salad:.
• Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
• Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
• For the jalapeno poppers:
• Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
• Carefully slice down the side of the peppers and remove the seeds. Set aside.
• In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers.
• In a separate bowl, mix the flour, egg, and beer to form a batter.
• Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
• Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.