HOW TO SLICE FLANK STEAK RECIPES

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EASY FLANK STEAK FAJITAS | ALLRECIPES



Easy Flank Steak Fajitas | Allrecipes image

Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips    Reynolds®

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 pound beef flank steak, trimmed of fat
¼ cup lime juice
1 tablespoon vegetable oil
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
2 red, yellow or green sweet peppers (or combination), thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
8 (6- to 7-inch) flour tortillas
? tablespoon Guacamole, salsa, and/or sour cream

Steps:

  • Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
  • Marinate in the refrigerator 30 minutes to 1 hour.
  • Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
  • Wrap tortillas tightly in heavy duty aluminum foil.
  • Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
  • Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.

Nutrition Facts : Calories 403.5 calories, CarbohydrateContent 42 g, CholesterolContent 35.6 mg, FatContent 17.2 g, FiberContent 4.5 g, ProteinContent 20 g, SaturatedFatContent 5.3 g, SodiumContent 756.6 mg, SugarContent 5.2 g

MARINATED FLANK STEAK – RECTEQ



MARINATED FLANK STEAK – recteq image

Number Of Ingredients 11

2 large flank steaks
4 tbsp Ben's Heffer Dust
1 cup olive oil
1/2 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp black pepper
2 tsp chopped parsley
2 cloves of garlic, crushed

Steps:

  • Combine all marinade ingredients and mix well. Trim any excess fat and silver skin (membrane) from the ends of the flank steak. Cover and marinate in fridge for 4-8 hours. Pre-heat recteq to full using a sear kit. Remove steak from marinade and wipe off any excess with a paper towel. Season with Ben's Heffer Dust and sear 6-8 minutes per side (130ºF-133ºF for medium rare).Let rest for 15 minutes and slice thin across the grain.

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