CHILI LIME FLANK STEAK RECIPES
SPICY CHILI LIME FLANK STEAK RECIPE - PILLSBURY.COM
Enjoy this spicy chili flank steak served with grilled corn and green salad – a tasty dinner that’s ready in 30 minutes.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, mix chili powder, garlic, lime peel, salt, black pepper and red pepper. Sprinkle beef with lime juice. Rub with spice mixture.
- Carefully brush oil on grill rack. Place beef on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until of desired doneness. Let stand 5 minutes.
- Cut beef diagonally across grain into thin slices. Sprinkle with cilantro.
Nutrition Facts : Calories 165 , CarbohydrateContent 2 g, FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 279 mg
CHILI FLANK STEAK RECIPE: HOW TO MAKE IT
I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. —Karma Henry, Glasgow, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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