Onion Rubbed Flank Steak Recipes

SPICE-RUBBED FLANK STEAK SALAD RECIPE BY TASTY

Steps:

• Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
• In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
• Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
• While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
• Cut the steak against the grain.
• Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
• Serve with dressing.
• Enjoy!

GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO

Steps:

• To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
• To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
• When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
• Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
• Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.

FLANK STEAK AND RED ONION

Steps:

• Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
• Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
• Thinly slice meat across the grain, and serve topped with grilled onion.

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes.
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
• Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
• Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams

DRY RUBBED FLANK STEAK

Steps:

• Preheat a grill pan over high heat for 3 to 4 minutes
• Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
• Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

FLANK STEAK BURRITOS

Steps:

• Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately.

GRILLED FLANK STEAK

Steps:

• In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium 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°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.