Best 8 Hot N Spicy Flank Steak Recipes

SPICY FLANK STEAK

Steps:

• In the bowl of a food processor fitted with the metal blade, place chipotle peppers, 1/2 cup water, vinegar, salt, and pepper; process until combined. Transfer to a shallow dish.
• Using a sharp knife, score steak on both sides in a crosshatch pattern, about 1/8 inch deep. Add steak to marinade, turning until well coated. Cover, and refrigerate for 1 hour, turning after 30 minutes.
• Heat broiler. Place steak on a rimmed baking sheet fitted with a rack. Broil 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Slice against the grain into 1/4-inch-thick slices, and serve.

SPICY FLANK STEAK

Steps:

• In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking sheet.
• Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

BEEF AND PEPPER STIR-FRY

Steps:

• Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
• When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
• Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
• Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
• If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

HOT & SPICY SZECHWAN BEEF STIR FRY

Steps:

• Combine the marinade in a zip-lock bag.
• Add the beef, knead the bag every 5 minutes or so.
• Combine the Sauce ingredients, set aside.
• Heat the wok.
• Add 2 Tbs Oil.
• Swirl to coat.
• Add Carrots and stir fry 1 minute.
• Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
• Remove and set aside.
• Reheat wok.
• Add oil, swirl to coat.
• Add Crushed Red chilies, cook a few seconds.
• Add Beef, stir fry 3 minutes.
• Add ginger, stir fry 1/2 minute.
• Push Meat to the sides of the wok.
• Pour Sauce into the center of the wok.
• Stir and thicken for 30 seconds.
• Return the vegetables, stir and heat through.
• Serve.

SWEET & SPICY GRILLED FLANK STEAK

Steps:

• Heat grill to medium heat.
• Score steak on both sides with shallow cross-cuts. Combine garlic salt, sugar, pepper and coffee; rub evenly onto both sides of steak.
• Grill steak 7 min.; turn. Brush with barbecue sauce; grill 5 min. or until steak is cooked to medium doneness.
• Transfer steak to cutting board; cover loosely with foil. Let stand 5 min.
• Cut steak across the grain into thin slices.

SWEET AND SPICY GRILLED FLANK STEAK

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.