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Grilled Flank Steak with Spicy Pepper and Watermelon Salad

Grilled Flank Steak with Spicy Pepper and Watermelon Salad

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Flank steak

  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon grapeseed oil or olive oil
  • 1 teaspoon hot chili paste (such as sambal oelek)*
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 1 1/2-pound flank steak

Pepper and watermelon salad

  • 1/4 cup grapeseed oil or olive oil
  • 3 tablespoons seasoned rice vinegar
  • 4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
  • 2 tablespoons minced red jalapeño chile
  • 2 cups 1/2-inch cubes seedless watermelon

Recipe Preparation


  • Whisk all ingredients except flank steak in 13x9x2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.

Pepper and watermelon salad

  • Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.

  • Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.

  • Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.

  • *Available in the Asian foods section of many supermarkets and at Asian markets.

Recipe by Dorie Greenspan,Reviews Section

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.

This easy grilling recipe sears both the pork and the peaches on the grill. When peaches are not in season, you can make this recipe with pears or apples instead.

11 of 29

Cowboy Flank Steak with Sweet and Smoky Beans

Time: 40 minutes

Flavor Hit: Molasses adds a caramel sweetness to the beans.

Serve with Garlic-Roasted Broccoli: Preheat oven to 400°. Place 6 cups broccoli florets and 3 minced garlic cloves in a large bowl. Coat generously with cooking spray toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Roast at 400° for 12 minutes or until crisp-tender, stirring once. SERVES 4 (serving size: 1¼ cups) CALORIES 36 FAT 0.7g (sat 0.1g) SODIUM 29mg

Recipe Steps

Step 1: Lightly score the flank steak on the top and bottom in a crosshatch pattern, making shallow (1/8-inch) cuts. Generously season the steak with salt and pepper on both sides. Drizzle with sesame oil, rubbing it into the meat.

Step 2: Make the marinade / dressing: Place the garlic, ginger, lemongrass, and cilantro roots (if using) in a large bowl and stir to mix. Sprinkle the sugar and pepper on top and mash well with the back of a spoon. Let stand for 5 minutes. Add the fish sauce and lime juice and whisk to mix. Set aside.

Arrachera a la Parrilla (Grilled Flank Steak)

Before the dog days of summer have completely slipped away, let’s throw a little something on the grill, shall we? Okay, excuse me while I meander elsewhere – we’ll get to grilling in a minute. What the heck are dog days of summer anyway? To me, it’s a way of conveying the slow, unhurried days of summer. Like a lazy hound dog resting on the porch. Turns out, that’s not exactly accurate. The Dog Days of Summer are those hot, sultry days of summer that bring us muggy weather and rolling thunderstorms. Those are the days when we sit on the porch swing, fan in one hand, a tall, cold glass of sweet tea in the other. The origins of the phrase come from ancient times when the night sky was easily visible without all the interference of artificial lights all over the planet. In the summer, Sirius – the dog-star – rises and sets with the sun. Once upon a time it was thought that this Dog Star added heat to the sun, causing the hot sultry days of summer. Dog Days. Aren’t you glad I got curious?

Okay, now that dog days are answered, let’s talk grilling, shall we? What is in a cut of meat? What is a Flank Steak? Flank steak is a lean, somewhat tough but oh so flavorful cut of beef that benefits from the effects of a good marinade. Marinated, cooked quickly over high heat, then sliced thin and the flank steak seems to melt in your mouth with delicious goodness. I love flank steak because it is thicker and easier to handle on the grill than a skirt steak while still giving you that deep beefy goodness.

Arrachera a la Parrilla (Grilled Flank Steak)
2 pounds flank steak
Olive oil
Kosher salt and freshly ground black pepper

4 garlic cloves, minced
1 jalapeño chile pepper, minced with or without seeds
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Fajita Style:
10 Flour Tortillas
1 Container Pico de Gallo
1 Onion, cut into slivers, grilled
2 Red Bell Peppers, slivered and grilled
2 Avocados, diced
Sour Cream
Mexican Cheese
Jalapeno Peppers, grilled (optional)

Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours. (Note: Lime juice is high in citrus acids – the meat may begin to “cook” in the acids if allowed to marinade too long).

Heat your grill to medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking or a gas grill for flame control). Brush the grates with a little oil to prevent the meat from sticking.

While the grill is warming, cut ends from onion and remove outer peel. Slice onion from tip to end to create long slivers.

Core red bell peppers, cut into long, thin slivers. Break onion apart, place slivers into a warm skillet with bell peppers and “grill” until just beginning to brown. Remove from heat, set aside until ready to use.

If desired, grill a few jalapeno peppers along with the steak. You’ll want to start the peppers about 10 minutes before placing steaks on the grill to give them plenty of time to “blister”.

Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare Depending upon the size of your grill or pan, you may need to work in batches. If that is the case, wrap cooked meat in foil to keep warm.

Allow steak to rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with warm tortillas. Fill tortillas with meat and grilled onion slivers. Top with Pico de Gallo and diced avocado. If desired, add some cheese and sour cream to the “wrap”. Enjoy!

Suggested sides for an awesome evening “south of the border” . . . Mexican Salsa Rice and/or Super Easy Refried Beans Two Ways

Grilled Flank Steak with Spicy Pepper and Watermelon Salad - Recipes

Happy Monday everyone! I hope you guys had a wonderful weekend! This being the middle of July (better known to us grilling enthusiasts as “National Grilling Month”) and all, I thought that the best way to let summer shine was to prepare one of my favorite summertime salads. What is so spectacular about this salad, is that it can be served either warm or cold … making it perfect for leftovers. Even better, it highlights one of my favorite flavors of summer: melon! Sweet … sweet melon! Along with showcasing this salad, I want to showcase some of my favorite summertime grilling tools!

Big thanks to OXO for providing Cooking and Beer with a complimentary set of the amazing cooking tools featured in this post. As is always the case, all opinions are strictly my own. #whatagrillwants

Today, I am teaming up with OXO to showcase some of their brilliant, and super-duper fun summertime grilling tools! They have so many fun new products to make your grilling experience much easier than you ever thought it could be!

I tried to keep it sweet and cheap when it came to my meat choice for this recipe.

Let’s be honest, steak can get really expensive, and when you are feeding a family, sometimes a ribeye just isn’t going to cut it.

Skirt and flank steaks are the perfect cuts of meat when you have quite a few people to serve, but they tend to get a bad rap for not being tender enough (even when it is marinated for hours on end). This is where OXO’s Bladed Meat Tenderizer comes into play. This tool is by far one of my favorites because it tenderizes meat in just seconds.

Simply season your steak with a generous amount of salt and pepper and pierce the meat in several locations on each side of the meat. It’s amazing what this technique will do!

Another tool I found immensely useful when I was preparing this salad was the OXO Little Salad Dressing Shaker.

When it comes to making dressings, it doesn’t get any easier than this. I simply added all of my dressing ingredients into the shaker, sealed it shut, and shook it like crazy. It was ready in seconds. The little spout at the top makes pouring so incredibly easy and reduces the mess you would normally get from a larger vessel!

I’m so happy I had the chance to share some of my favorite OXO products with you today. Get grilling! Summer is flying by!

Other tools I use in this recipe:

… But before I call it quits for today, I just HAVE to share this beer pairing with you.

Happy Monday! I hope everyone has a fabulous week! Here’s the recipe!

Spicy Cobb Salad With Cajun Grilled Steak

I swear there is a bed of field greens under this heaping pile of grilled, spicy goodies right here.

Say hello to a gigantic bowl of color and grilled everything. Not sure about you but I have a bit of a ‘go big or go home’ attitude when it comes to a cobb salad. Like a Cheesecake Factory sized salad mentality. You feel me? Just look at that rainbow of cobb salad goodness!

You’ve got a bit of everything. You’ve got your creamy, your crunchy, your smoky, your fresh, your tang. Nothing is left behind here. Grilled corn? Check. Roasted black beans? Check. Heirloom tomatoes? Check. Avocados, pungent blue cheese, green onions and cilantro? Check, y’all!

Oh also, crispy bacon. Wow I almost forgot to mention the bacon. Is that even humanly possible?

Can I tell you I had every intention of doing that whole fanned out sliced avocado thing that is the ultimate eye catcher? Much to my dismay, when I opened my avocado it was complete mush so I had to use leftover scoops of guacamole I made a few days back. The struggle was so real considering how bomb it would have looked in this salad. I’m still not over it. Tears were shed.

…moving on. To add a twist to this very classic and standard salad, I’ve spiced it up.

Instead of the typical chicken, whip up this simple cajun spice marinade and grill some flank steak. Feel free to use the store bought cajun spice mixes but this one will not disappoint. Quick tip: I would seriously recommend using grass-fed steak. The flavor and texture is the best and it’s so much better for you!

Throw some homemade chipotle-lime vinaigrette on top and you have yourself and out of this world flavor bomb salad.

Oh yes, this cobb salad is big-time flavor. Put a spin on the traditional and try this one out. If you add any of your touches, I’d love to hear about it!


For the flank steak:

Step 1: Pour the marinade over 3 3/4 pounds flank steak in a shallow nonreactive dish. Cover and let stand at room temperature, turning them once or twice, 2 hours.

Step 2: Prepare a charcoal or gas grill for high heat. Wrap 2 cups wood chips partly in foil, creating a small packet that is open at the top. Set the packet on the hot coals or hot lava stones position the grill rack about 6 inches above the heat source.

Step 3: When the wood chips are smoking heavily, place the steaks on the rack. Cover grill, 3 1/2 minutes. Turn steaks grill, 3 1/2 minutes. Rake the coals to one side of the grill, or on a gas grill, lower the heat to medium, and continue to grill the steaks, 6 minutes for medium-rare.

Step 4: Transfer steaks to a cutting board, tent with foil, and let stand 10 minutes. Carve the steaks at a slight angle across the grain into very thin slices serve hot, warm or cold with salt and pepper to taste.

For the Chipotle marinade:

Step 1: In a blender, combine 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 2 chipotle peppers in adobo, 2 garlic cloves, chopped, and 1 teaspoon packed dark brown sugar process until fairly smooth.

Step 2: With the motor running, add 1/2 cup olive oil the marinade will thicken slightly.

Asian Steak Marinade Ingredients

The star of this recipe is the Asian steak marinade. It’s so simple to make and requires just a few key ingredients:

  • Vegetable oil: Because this marinade is packed with so much flavor, you want to use a neutral-flavored oil as the base.
  • Soy sauce: Use reduced sodium soy sauce or your grilled flank steak will be too salty.
  • Brown sugar: Balances the tangy vinegar and umami of the soy.
  • Fish sauce: Can be found in the Asian aisle of most supermarkets. You can use leftover fish sauce in curries, dressings, and more!
  • Rice wine vinegar: Adds tang to the marinade.
  • Asian sweet chili sauce: Adds spicy-sweet heat to the marinade.
  • Toasted sesame oil: Can be substituted with regular sesame oil, but the flavor won’t be as pronounced.
  • Asian chimichurri: I’ve given detailed instructions in the recipe card below on how to make the cilantro chimichurri sauce.

What Cut of Steak Should I Use?

I used my favorite cut of steak – tri-tip roast. It’s a thick, incredibly juicy steak with rich flavor, relatively lean and inexpensive and soaks up marinades like a sponge. The term “tri-tip” is derived from the fact that the roast is triangular in shape (tri) and it is the tip of the sirloin (tip).

The only foreseeable problem with tri-tip is that since there are only 2 tri-tips on each cow, it can be harder to come by in supermarkets outside of California (the cut is very popular in California, a local specialty in Santa Maria and even called, “Santa Maria Steak”, but I digress,) although Costco nationwide always seems to carry it. If you can’t find tri-tip for whatever reason, feel free to use a thick sirloin or your favorite cut of steak and adjust grilling time accordingly.

Chef Bill Fuller: Grilled Steak Salad

Chef Bill Fuller, of the big Burrito Group, is back in the Pittsburgh Today Live kitchen with a delicious recipe for a Grilled Steak Salad with avocados, tomatoes and chilis.

Grilled Steak Salad with Avocados, Tomatoes & Chilis
Serves: 4

2 ea. Flank steaks, about 2#
2-3 Tbs. Olive oil
2 Tbs. Kosher Salt
1-2 Tbs. Ground black pepper
Salt and pepper
1 ea. Big cloves of garlic, a nice hot hard-neck variety like Russian
Juice of 2 limes
2 Tbs. Fish Sauce
1 ea. Jalapeno chilis sliced thinly into tiny rings
½ bu. Arugula
2-3 ea. Perfectly ripe eating tomatoes
1-2 ea. Perfectly ripe avocados
2-3 Tbs Chopped cilantro

1. Rub steaks with olive oil. Season well with salt and pepper. Allow meat to come to room temperature.

2. Pre-heat grill and get coals nice and hot.

3. Grill steaks to medium. Flank can be tough rare and well done. Set aside to rest for five to ten minutes.

4. Peel and slice the garlic as thinly as you can. Add lime juice, fish sauce, and chilis. Whisk together. The dressing should be pungent, sour, a little salty, and a little spicy. Adjust fish sauce and/or lime juice to make the dressing tasty.

5. Core and slice the tomatoes. Peel, pit, and slice the avocados. Arrange them on top of the arugula on an attractive platter.

6. Slice the flank steak across the grain and arrange nicely atop the salad.

7. Drizzle with dressing. Sprinkle with cilantro.

Watermelon Caipirinha
2 ea. Limes, quartered
1 Tbs. Sugar
1 C. Cubed watermelon
4 oz. Cachaca

1. Place lime wedges and sugar into a pint mason jar.