Best 7 Chili Flank Steak Recipes

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**Chili Flank Steak: A Flavorful and Economical Cut of Beef**

Chili flank steak is a delicious and affordable cut of beef that is perfect for a variety of dishes. It is a lean cut of meat with a bold flavor that can be cooked in a variety of ways. This article provides three tasty recipes for chili flank steak: a classic chili, a flavorful fajita bowl, and a quick and easy stir-fry. All three recipes are easy to follow and can be tailored to your own preferences. So, whether you are looking for a hearty and comforting chili, a flavorful and healthy fajita bowl, or a quick and easy stir-fry, this article has the perfect recipe for you.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHILI FLANK STEAK WITH CHIPOTLE-TOMATILLO SALSA



Grilled Chili Flank Steak with Chipotle-Tomatillo Salsa image

A Rick Bayless-inspired dish with tomatillo salsa never disappoints.

Provided by Sarah

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 4h55m

Yield 6

Number Of Ingredients 14

4 cloves garlic, peeled and pressed
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons ground black pepper
2 teaspoons kosher salt
½ teaspoon ground cumin
1 (2 pound) flank steak
1 tablespoon olive oil
½ pound tomatillos - husked, stemmed, and halved
4 cloves garlic, peeled
1 tablespoon olive oil, or more if needed
2 chipotle peppers in adobo sauce
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
  • Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
  • Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
  • Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
  • Slice flank steak thinly against the grain and serve with salsa.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 7.1 g, Cholesterol 33.7 mg, Fat 13.6 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 733.3 mg, Sugar 3.8 g

CHILI FLANK STEAK



Chili Flank Steak image

I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup V8 juice
2/3 cup soy sauce
1/2 cup olive oil
4 garlic cloves, chopped
2 tablespoons chili powder
1/4 teaspoon ground cumin
1 beef flank steak (about 1-1/2 pounds)

Steps:

  • In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.

Nutrition Facts :

CUMIN-CHILI SPICED FLANK STEAK



Cumin-Chili Spiced Flank Steak image

This is a wonderful steak to share with friends and family. They'll rave about the sizzling grilled flank steak served with flavorful jalapeno and tomato salsa and couscous. -Yvonne Starlin, Hermitage, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 14

2 small sweet red peppers, cut into 2-inch strips
1 small sweet yellow pepper, cut into 2-inch strips
2 cups grape tomatoes
1 small onion, cut into 1/2-inch wedges
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 teaspoons ground cumin
1 teaspoon chili powder
1 beef flank steak (1-1/2 pounds)
2 to 3 teaspoons lime juice
Hot cooked couscous
Lime wedges

Steps:

  • Preheat broiler. Place the first 5 ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil 4 in. from heat 10-12 minutes or until vegetables are tender and begin to char, turning once. , Meanwhile, mix salt, pepper, cumin, chili powder and the remaining oil; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 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 5 minutes., For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges.

Nutrition Facts : Calories 359 calories, Fat 20g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 562mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

CHILI RUBBED FLANK STEAK



Chili Rubbed Flank Steak image

Did you know that Christopher Columbus brought the first chili pepper to Europe from the New World? This is Texas style cookin'! You can use a spoon or spatula to put on the rub to avoid getting the spicy rub all over your hands. If chipotles are not available, you can use jalapenos or other red chilis. This is great served with Lone Star coleslaw and jalapeno cornbread.

Provided by Sharon123

Categories     Steak

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

5 garlic cloves
1/2 teaspoon ground cumin
1/4 cup cilantro
1 (7 ounce) can red chipotle chilies (not the liquid)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
4 lbs flank steaks

Steps:

  • Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
  • Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
  • Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
  • Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!

Nutrition Facts : Calories 418.2, Fat 22.3, SaturatedFat 8.3, Cholesterol 154.2, Sodium 415.8, Carbohydrate 3.2, Fiber 0.5, Sugar 1.3, Protein 48.8

CHILI-STUFFED FLANK STEAK



CHILI-STUFFED FLANK STEAK image

Categories     Beef

Number Of Ingredients 1

(See Below)

Steps:

  • Flank steak is a budget-friendly cut of beef that can be grilled like more expensive steaks because you tenderize the meat as you slice it. To save time, ask the butcher at the store to cut a pocket in the flank steak for you. Then, just stuff it with some canned chili and diced green chilies, rub it with a little chili powder, and brush it with some barbeque sauce right before it's done grilling. Once grilled, cut the steak in thin slices against the grain and you will have a hearty main dish that melts in the mouth. Note: use a little bit of vegetable or canola oil to rub on the surface of the steak before you grill to keep it from sticking. Ingredients: 1 1/4 pounds lean flank steak (about 1/2-inch thick), pocket cut 1 can (14.5 oz) chili with beans, drained 1/4 cup canned diced green chilies 2 teaspoons canola or vegetable oil 2 teaspoons chili powder 1 cup low sodium barbecue sauce Preparation Time: Approximately 5 minutes Cook Time: Approximately 10 minutes Preparation: Heat a grill to high heat. Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder. Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side. Remove skewer, and cut flank steak in thin slices against the grain and serve. Servings: 4

CHILI- RUBBED FLANK STEAK



CHILI- RUBBED FLANK STEAK image

Categories     Sandwich     Beef     Kid-Friendly     Quick & Easy     Low/No Sugar     Dinner     Lunch     Summer     Grill/Barbecue

Yield 4 4

Number Of Ingredients 15

garlic: 1 large clove
red onion: 1 tablespoon chopped
lime juice: 1 tablespoon
chili powder: 2 teaspoons
chilis: 1 small
salt: 1 teaspoons
pepper: 1 teaspoon
ground cumin: 1 teaspoon
olive oil: 2 teaspoons
flank (skirt) steak: 2 lbs
Lime wedges: 2
Monterey Jack cheese, shredded (1 cup)
chopped cilantro: 2 teaspoons
Creme fraiche
corn tortillas, warmed

Steps:

  • In a processor, pulse the garlic with the onion, lime juice, chili powder, chili, salt, pepper and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak. Marinade at room temperature for at least 2 hours. If refrigerating, can leave overnight but bring to room temp before cooking. Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm tortillas.

GRILLED CHILI-LIME FLANK STEAK



GRILLED CHILI-LIME FLANK STEAK image

Categories     Marinade     Beef     Quick & Easy     Dinner

Number Of Ingredients 4

Ingredients:
1 Flank Steak
3/4 cup American Spoon Chili-Lime Grilling Sauce
1 Tbsp Butter

Steps:

  • Prepare a flank steak for the charcoal or gas grill: About an hour before cooking .place a flank steak into a shallow glass casserole dish and brush ¾ cup of AMERICAN SPOON® Chili-Lime Grilling Sauce over both sides. Using a sharp fork, make small punctures in the surface area of both sides of the meat to allow the sauce to penetrate and tenderize the steak, then let stand in the grilling sauce at room temperature for approximately 45 minutes. Remove flank steak from the sauce, place on a medium hot grill and cook a couple of minutes on each side, turning only once, until an internal temperature of 120°F is reached on a meat thermometer inserted into the center of the meat. Remove from heat onto a platter and let stand for several minutes. While steak is cooking and/or cooling, pour the Chili Lime Grilling Sauce used as marinade into a small heavy-bottom, sauce or sauté pan and bring to boil, simmering for at least one minute. Turn off the heat and swirl one tablespoon of butter into the sauce. Finally, stir the meat juices (from the platter holding the cooked steak) into the sauce. Cut the flank steak into ½" thick slices, and dress each serving with a tablespoon of the cooked sauce. Tip: Any leftover sauce can be blended with equal amounts of mayonnaise and sour cream and refrigerated for later use as a delicious sandwich spread or dip.

Tips:

  • Choose the Right Cut of Steak: Flank steak is a lean and flavorful cut that is perfect for chili. It is important to choose a flank steak that is at least 1 inch thick so that it will hold up well in the chili.
  • Tenderize the Steak: Flank steak can be tough, so it is important to tenderize it before cooking. This can be done by marinating the steak in a mixture of acidic ingredients, such as vinegar or lemon juice, for at least 30 minutes. You can also tenderize the steak by pounding it with a meat mallet.
  • Cook the Steak Properly: Flank steak should be cooked quickly over high heat. This will help to keep the steak tender and juicy. Cook the steak for 3-4 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Add the Steak to the Chili: Once the steak is cooked, it should be added to the chili. Be sure to slice the steak against the grain to make it easier to eat.

Conclusion:

Chili flank steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your chili flank steak is tender, flavorful, and juicy. So next time you are looking for a quick and easy meal, give chili flank steak a try!

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