Best 5 Pulled Flank Steak Salsa Style Recipes

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Indulge in the vibrant flavors of Mexico with our curated collection of pulled flank steak salsa-style recipes. These culinary creations take the classic pulled pork concept and elevate it with the bold, tangy, and slightly spicy flavors of traditional Mexican salsa. Explore a range of recipes that cater to diverse tastes, from the classic salsa roja to the smoky and spicy salsa verde. Each recipe offers a unique twist on this delectable dish, ensuring an unforgettable dining experience.

Here are our top 5 tried and tested recipes!

PULLED FLANK STEAK SALSA STYLE



Pulled Flank Steak Salsa Style image

Make and share this Pulled Flank Steak Salsa Style recipe from Food.com.

Provided by Rita1652

Categories     Sauces

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs flank steaks, cut into 4 to 6 pieces
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon oven dried hot pepper flakes (Oven Dried Hot Peppers-Flakes or Powder)
1 teaspoon black pepper
1 bay leaf
2 garlic cloves, minced
1 chipotle chile in adobo, minced (or more)
1 onion, sliced thin
1 red pepper, sliced thin
2 cups salsa, i like hot
2 tablespoons molasses
2 tablespoons tomato paste

Steps:

  • Place flank pieces into a ziplock bag follow with the next ingredients including and up to garlic.
  • Massage into meat.
  • Add everything to crock.
  • Cook at low for 8 hours.
  • Remove meat and shred with forks.
  • Place back into crock.
  • Serve over rice, in a bun, or in a tortilla with avocado, cheese, sour cream.

Nutrition Facts : Calories 472.4, Fat 19.4, SaturatedFat 7.9, Cholesterol 93, Sodium 1263.8, Carbohydrate 23.3, Fiber 4, Sugar 13.1, Protein 51.4

FLANK STEAK WITH SALSA VERDE



Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

Steps:

  • Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
  • Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
  • Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

GRILLED CHILE FLANK STEAK WITH SALSA



Grilled Chile Flank Steak With Salsa image

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons freshly squeezed orange juice
1 tablespoon New Mexico chile powder
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, more as needed
1 1/2 to 1 3/4 pounds flank steak
1/2 pound fresh peeled pineapple in 1/2-inch slices
3/4 pound whole tomatillos, husks removed
1/2 onion (cut stem to root), peeled
2 jalapeño peppers, halved and seeded
1 head garlic, halved diametrically
1 1/2 tablespoons olive oil
Black pepper, as needed
2 tablespoons chopped cilantro
Lime wedges, for serving

Steps:

  • In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  • To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
  • Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
  • When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
  • Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams

GRILLED FLANK STEAK WITH SALSA CRUDA



Grilled Flank Steak with Salsa Cruda image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

5 or 6 vine-ripened tomatoes
1 onion, sliced into thick rings
1 large red bell pepper
2 jalapeno chiles
6 to 7 tablespoons extra-virgin olive oil, plus extra for brushing bread
Gray salt and freshly ground pepper
3 tablespoons minced garlic
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh oregano leaves
Gray salt and cracked black pepper
1 flank steak, about 1 pound
4 ounces Gorgonzola, crumbled
1 1/2 teaspoons dried oregano
4 large slices bread, cut from a good, crusty loaf

Steps:

  • Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.
  • In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
  • Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
  • Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
  • Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes.
  • Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.
  • Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately.

PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)



Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada) image

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

Provided by Bren Herrera

Categories     Pressure Cooker     Instant Pot     Dinner     Olive     Beef     Bell Pepper     Garlic     Stew

Yield Serves 6

Number Of Ingredients 15

3 cups (710 ml) water
1 1/2 lb (680 g) flank steak
2 bay leaves
1 tbsp (18 g) plus 2 tsp (12 g) kosher salt
1/3 cup (80 ml) canola oil
1 medium Spanish onion, cut into 1/2" (1.3-cm) julienne
1 medium green bell pepper, cut into 1/2" (1.3-cm) julienne
1 medium red bell pepper, cut into 1/2" (1.3-cm) julienne
4 cloves garlic, minced
1 tsp (1 g) dried oregano
1/2 tsp ground cumin
1 cup (245 g) tomato sauce
1 cup (235 ml) dry red wine
1 tbsp (15 ml) white distilled vinegar
1/8 tsp freshly ground black pepper

Steps:

  • Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
  • Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
  • Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
  • When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
  • Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
  • Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
  • When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.

Tips:

  • Choose the right cut of steak: Flank steak is a thin, flavorful cut of beef that is perfect for pulled steak. It is important to choose a flank steak that is at least 1 inch thick, so that it will hold up to the cooking process.
  • Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, and herbs is a good place to start.
  • Cook the steak slowly: Flank steak is a tough cut of meat, so it is important to cook it slowly over low heat. This will help to tenderize the steak and prevent it from becoming dry.
  • Shred the steak against the grain: Once the steak is cooked, shred it against the grain. This will make it easier to eat and will help to prevent it from becoming tough.
  • Serve the steak with your favorite toppings: Pulled flank steak can be served with a variety of toppings, such as salsa, guacamole, sour cream, and cheese. You can also use it to make tacos, burritos, or sandwiches.

Conclusion:

Pulled flank steak is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be served with a variety of toppings. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, pulled flank steak is a great choice.

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