CUBAN FLANK STEAK RECIPE RECIPES

CUBAN FLANK STEAK RECIPE - MELISSA CLARK | FOOD & WINE

Cuban Flank Steak Recipe - Melissa Clark | Food & Wine image

Cookbook author Melissa Clark makes a Cuban-inspired marinade with citrus, oregano, garlic and cumin to infuse her juicy flank steaks with great flavor. She saves a bit of the marinade as a sauce to brighten up the sweet mango served alongside. Slideshow: More Flank Steak Recipes

Provided by Melissa Clark

Categories Flank Steak

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 11

Ingredients

1 teaspoon grated lime zest plus 2 tablespoons lime juice
1/2 teaspoon grated orange zest plus 1/4 cup orange juice
2 tablespoons extra-virgin olive oil, plus more for grilling
2 large garlic cloves
1 1/2 tablespoons fresh oregano
1 1/2 teaspoons ground cumin
Kosher salt
Pepper
One 1 1/2-pound flank steak
2 ripe, firm mangoes—peeled, pitted and sliced
Lime wedges, for serving

Steps:

In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.
In a glass or ceramic baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.
Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.

SLOW-COOKER CUBAN FLANK STEAK RECIPE - BETTYCROCKER.COM

Slow-Cooker Cuban Flank Steak Recipe - BettyCrocker.com image

Add something tasty to your family’s Cuban dinner! Enjoy this slow-cooked steak recipe made with Progresso® black beans and rice.

Provided by Betty Crocker Kitchens

Total Time 8 hours 30 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 large onion, thinly sliced
1 medium red bell pepper, cut into strips (1 1/2 cups)
1 medium green bell pepper, cut into strips (1 1/2 cups)
1 beef flank steak (2 lb), cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano leaves
2 teaspoons dried minced garlic
1 teaspoon salt
2 tablespoons lime juice
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 cups uncooked regular long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth.
Cover; cook on Low heat setting 8 to 10 hours.
About 20 minutes before serving, cook rice as directed on package.
Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice.

Nutrition Facts : Calories 420 , CarbohydrateContent 53 g, CholesterolContent 85 mg, FatContent 0 , FiberContent 4 g, ProteinContent 40 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 640 mg, SugarContent 2 g, TransFatContent 0 g

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