Best 4 Spice Rubbed Flank Steak With Bell Pepper Relish Recipes

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**Spice-Rubbed Flank Steak with Bell Pepper Relish: A Flavorful and Versatile Dish**

Indulge in the tantalizing flavors of flank steak seasoned with a vibrant spice rub and complemented by a refreshing bell pepper relish. This dish offers a perfect balance of savory, spicy, and tangy notes, making it a delightful choice for any occasion. The spice rub, consisting of garlic powder, onion powder, paprika, cumin, and chili powder, infuses the steak with a rich and aromatic flavor. The bell pepper relish, made with red and yellow bell peppers, red onion, and cilantro, adds a crisp and colorful contrast to the tender steak. Whether grilled, roasted, or pan-seared, this dish promises a culinary journey that will satisfy your taste buds and leave you craving for more. Explore the detailed recipes within the article to discover the secrets behind this delectable dish and impress your family and friends with your culinary skills.

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

GRILLED FLANK STEAK WITH PEPPER RELISH



Grilled Flank Steak with Pepper Relish image

It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.

Provided by Midwest Living

Categories     Food

Time 55m

Yield 3 cups relish + 36 oz. cooked steak

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
6 bell peppers (red, orange, yellow or a mix), chopped*
1 teaspoon kosher salt, plus more for seasoning steak
4 large cloves garlic, sliced
¼ teaspoon crushed red pepper
2 tablespoons balsamic vinegar
1 tablespoon sugar
¼ cup sliced oil-packed dried tomatoes
¼ cup sliced fresh basil
3 pounds beef flank steak
Cracked black pepper

Steps:

  • For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and stir to coat with oil. Add 1 teaspoon salt. Cook until peppers are softened, about 10 minutes, stirring occasionally. Stir in garlic and crushed red pepper. Cook until fragrant, about 5 minutes. Add balsamic vinegar and sugar, reduce heat to prevent scorching, and cook until vinegar reduces and becomes syrupy, about 10 minutes. Add dried tomatoes and cook 2 to 3 minutes to incorporate flavors. Remove from heat and add basil. Set aside.
  • Pat steak dry and season both sides generously with salt and cracked black pepper.
  • Grill steaks on rack of a covered grill directly over medium 10 to 12 minutes for medium-rare (145°) or 12 to 15 minutes for medium (160°). Remove steaks from grill, tent with foil and let rest 5 to 10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak.

Nutrition Facts : Calories 475 calories, Carbohydrate 14 g, Cholesterol 99 mg, Fat 25 g, Protein 48 g, SaturatedFat 8 g, Sodium 388 mg, Sugar 9 g

CHILE-RUBBED STEAK WITH CREAMED CORN



Chile-Rubbed Steak with Creamed Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon ancho chile powder
2 teaspoons sugar
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons extra-virgin olive oil
1 white onion, diced
2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced
2 cups frozen corn
1 5-ounce can evaporated milk (about 2/3 cup)
3 scallions, thinly sliced
Lime wedges, for serving

Steps:

  • Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
  • Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.

Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams

GRILLED SPICE-RUBBED FLANK STEAK



Grilled Spice-Rubbed Flank Steak image

Categories     Low Carb     Low Cal     Steak     Summer     Grill/Barbecue     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

2 large garlic cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 lb flank steak, trimmed
Accompaniment: Mixed cherry tomatoes with tamarind dressing

Steps:

  • Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
  • Prepare grill for cooking.
  • Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
  • Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

BELL PEPPER RELISH



Bell Pepper Relish image

A true southern country relish, perfect served with any fall season greens, such as collards, turnip or mustard. Also excellent with cream cheese as a spread. From my late sister-in-law, a South Carolina farm wife.

Provided by l0vetw0c00k

Categories     Peppers

Time 2h30m

Yield 6-8 pint jars

Number Of Ingredients 7

12 large red bell peppers
12 large green bell peppers
12 large onions
3 cups sugar
3 cups white vinegar
2 tablespoons celery seeds
2 tablespoons salt

Steps:

  • Grind or otherwise process peppers and onions into finely chopped, even mushy, consistency.
  • Cover with boiling water and let stand 10 minutes.
  • Drain well.
  • Save juice to add to vinegar mixture if needed to cover vegetables.
  • Add sugar, vinegar, celery seed and salt.
  • Boil 15 minutes.
  • Pour into sterilized canning jars and seal.

Nutrition Facts : Calories 697.5, Fat 2.3, SaturatedFat 0.5, Sodium 2360.3, Carbohydrate 167.3, Fiber 16.6, Sugar 134.9, Protein 9.2

Tips:

  • To ensure the flank steak is tender and flavorful, marinate it for at least 30 minutes or up to overnight.
  • Use a sharp knife to thinly slice the flank steak against the grain. This will help make the steak more tender and easier to chew.
  • If you don't have flank steak on hand, you can substitute another thin cut of beef, such as skirt steak or hanger steak.
  • To make the bell pepper relish, use a variety of bell peppers for a more colorful and flavorful relish.
  • Be sure to remove the seeds and ribs from the bell peppers before chopping them. This will help to reduce the bitterness of the relish.
  • The bell pepper relish can be made ahead of time and stored in the refrigerator for up to a week.
  • To serve, top the grilled flank steak with a generous dollop of bell pepper relish.

Conclusion:

Spice-rubbed flank steak with bell pepper relish is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. The flank steak is marinated in a flavorful blend of spices, then grilled to perfection. The bell pepper relish is a refreshing and tangy condiment that complements the steak perfectly. This dish is sure to be a hit with your friends and family.

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