Best 2 Sweet And Tangy Flank Steak Oamc Or Make Ahead Recipes
Indulge in a culinary journey with our versatile Sweet and Tangy Flank Steak, a dish that offers a harmonious blend of flavors, textures, and cooking methods. From a classic stovetop version to a convenient slow cooker adaptation and an air fryer variation, this recipe caters to every kitchen setup and time constraint.
Prepare to tantalize your taste buds with a marinade that infuses the flank steak with a symphony of sweet, tangy, and savory notes. Whether you prefer the hands-on approach of pan-searing or the effortless convenience of slow cooking, this recipe guides you through each step to achieve a perfectly cooked and tender steak.
For those seeking a healthier alternative, the air fryer version offers a guilt-free indulgence, delivering a crispy exterior and juicy interior without compromising on flavor. Accompany your steak with a medley of roasted vegetables, fragrant rice, or a crisp salad for a complete and satisfying meal.
With its versatility, ease of preparation, and delightful taste, our Sweet and Tangy Flank Steak is sure to become a favorite in your kitchen. Explore the different cooking methods and find the one that suits your preference, time constraints, and culinary skills.
SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS
A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
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 GRILLED FLANK STEAK
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.
Provided by Melissa Clark
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams
Tips:
- Marinate the steak overnight. This will help tenderize the meat and infuse it with flavor.
- Use a sharp knife to slice the steak against the grain. This will also help tenderize the meat and make it easier to chew.
- Cook the steak over medium-high heat. This will help create a nice crust on the outside while keeping the inside juicy and tender.
- Don't overcook the steak. The best way to tell if the steak is done is to use a meat thermometer. The internal temperature should be 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
- Let the steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Sweet and tangy flank steak is a delicious and easy-to-make dish that is perfect for any occasion. The steak is marinated in a flavorful mixture of soy sauce, brown sugar, garlic, and ginger, then cooked over medium-high heat. The result is a tender and juicy steak with a slightly sweet and tangy flavor. This dish is sure to be a hit with your family and friends.
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