Best Mexican Flank Steak Recipes

MEXICAN FLANK STEAK TACOS

Steps:

• In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

MEXICAN FLANK STEAK TACOS

Steps:

• In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
• Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
• Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
• Thinly slice, and chopped into pieces if desired.
• Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

BROILED FLANK STEAK (NO MARINADE) MEXICAN STYLE

Steps:

• In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
• In another small bowl, combine the other ingredients for the steak (except the steak).
• Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
• Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
• Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
• Serve with the chilled sour cream sauce.

STUFFED MEXICAN FLANK STEAK

Steps:

• Preheat the oven to 350 degrees.
• Put the crumbled corn bread in a large mixing bowl and set aside.
• Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
• Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
• Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
• Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
• Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
• When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
• Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
• Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.

ARRACHERA (MEXICAN FLANK STEAK)

Steps:

• Combine everything but the steak in a zip lock baggie, add the steak. Marinate for 3 days, turning once a day. Grill directly over hot coals. Cut into thin slices across the grain.

MEXICAN FLANK STEAK WITH MOCK TAMALES

Steps:

• 1. Place beef flank steak in utility dish.
• 2. Combine lemon juice, olive oil, jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to coat.
• 3. Cover and refrigerate 6 to 8 hours or overnight.
• 4. Prepare Salsa Sauce and Mock Tamales.
• 5. Remove steak from marinade and place on grid over medium coals; reserve marinade.
• 6. Place mock tamales around edge of grill.
• 7. Grill steak 12 to 15 minutes to desired doneness, turning once and basting, occasionally, with marinade.
• 8. Turn tamales halfway through cooking time.
• 9. Place steak and tamales on serving platter.
• 10. Spoon 1/4 cup Salsa Sauce over tamales.
• 11. Garnish platter with lemon slices, jalapeno peppers and cilantro sprigs.
• 12. Carve steak across the grain into thin slices.
• 13. Serve with remaining Salsa Sauce.
• 14. Salsa Sauce: Process 2 tomatoes, hull and tough skin removed and 3 large cloves garlic, peeled, in food processor or blender until pulverized.
• 15. Combine tomato mixture, 2 plum tomatoes, coarsely chopped, 3 jalapeno peppers, thin sliced; 1/4 cup coarsely chopped fresh cilantro; 1 tablespoon fresh lemon juice; and 1 teaspoon freshly ground black pepper.
• 16. Refrigerate, covered, 1 hour or overnight to blend flavors.
• 17. Makes 2 cups.
• 18. Mock Tamales: Combine 1 cup (4 ounces) EACH: grated sharp cheddar cheese and muenster cheese and 2 tablespoons minced green onions with tops.
• 19. Divide mixture evenly and put in center of each of 6-7\" flour tortillas.
• 20. Fold bottom side of tortilla over filling.
• 21. Fold two sides over filling; then fold top side over filling, envelope fashion.
• 22. Wrap each tortilla in 8 by 12\" piece of foil, twisting each end.

MEXICAN FLANK STEAK WITH JICAMA-ORANGE SALAD

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients.Trim the steak of any surface fat. Press the rub into both sides of the steak. Cover the steak with plastic wrap and refrigerate for 3 to 6 hours.TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.Lightly brush or spray the onion slices with olive oil. Grill over Direct Medium heat until well marked and tender, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and chop into 1/2 inch pieces. Place the onion in a medium bowl and add the jicama and orange segments. Pour in the dressing, toss with two forks, and season with salt and pepper. Cover with plastic wrap and refrigerate for up to 4 hours. Serve at room temperature.Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Brush or spray both sides of the steak with oil and season with salt. Grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

STEAK ARRACHERA (MEXICAN FLANK STEAK) RECIPE

Steps:

• Marinate beef, peppers and sliced onion in other ingredients 48 hours or longer. Grill steak to desired doneness when near the end of grilling add peppers and onions to the grill until tender crisp.

MEXICAN STUFFED FLANK STEAK

Steps:

• Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.
• Mix potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside. Remove steak from marinade; reserve marinade in bag. Place steak on clean work surface. Spread evenly with potato mixture to within 1/2 inch of edges. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.
• Heat remaining 1/4 cup dressing in large skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160°F). Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.

MEXICAN FLANK STEAK

Steps:

• Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
• Unwrap each of the tomales and place in a medium mixing bowl with sauce.
• Roll up each steak from one short side to the other side (like a jelly roll cake).
• Tie securely each steak closed with string or skewers.
• Place Flank steak in slow cooker.
• Dissolve bouillon in hot water.
• Combine broth with tomato sauce and hot pepper sauce.
• Pour over steaks.
• Cook on low heat for 8 to 10 hours.
• Lift out meat rolls and remove ties or skewers.
• Pour cooking liquid into saucepan and don't forget to skim off fat.
• Blend the cornstarch in cold water and add to cooking liquid.
• Cook and stir till thick.
• Serve meat with broth and shredded cheese sprinkled on top.

MEXICAN FLANK STEAK

Steps:

• 1. Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper.
• 2. Unwrap tamales; place tamales and sauce in bowl.
• 3. Break up tamales slightly with fork; spread over steaks.
• 4. Roll up each steak jelly roll style, starting with short side; tie or skewer securely.
• 5. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
• 6. Pour over meat.
• 7. Cover; cook on low heat setting for 8 to 10 hours.
• 8. Lift out meat rolls; remove strings or skewers.
• 9. Pour cooking liquid into saucepan; skim off excess fat.
• 10. Blend the cold water into cornstarch; stir into liquid.
• 11. Cook and stir until thickened and bubbly.
• 12. Spoon over meat, sprinkle cheese atop each roll.

MEXICAN FLANK STEAK

Steps:

• Pound meat on both sides with meat mallet sprinkle with salt, garlic salt, and pepper. Unwrap tamales place tamales and sauce in bowl. Break up tamales slightly with fork spread over steaks. Roll up each steak jelly roll style, starting with short side tie or skewer securely. Place in crockery cooker dissolve bouillon in the hot water combine with tomato sauce and hot pepper sauce. Pour over meat. Cover cook on LOW for 8 to 10 hours. Lift out meat rolls remove strings or skewers. Pour cooking liquid into saucepan skim off excess fat. Blend the cold water into cornstarch stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.