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Full Online Book HomeLearning KitchenOutdoor_cooking - Flank Steak Southwestern
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Outdoor_cooking - Flank Steak Southwestern Post by :Kevin_Birch Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2500

Click below to download : Outdoor_cooking - Flank Steak Southwestern (Format : PDF)

Outdoor_cooking - Flank Steak Southwestern

1 lean flank steak (1 1/2 lb. about 3/4 inch thick)
2 Tablespoons Paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt

Trim all excess fat from meat. Combine paprika and next 4 ingredients, rub over both sides of steak. Place steak in a dish, cover and marinate in refrigerator at least 4 hours.

Prepare grill.

Place steak on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until desired doneness. Remove from grill, stand 5 minutes before slicing. Cut steak diagonally across grain into thin slices.
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Outdoor_cooking - Flank Steak With Balsamic Vinegar Marinade Outdoor_cooking - Flank Steak With Balsamic Vinegar Marinade

Outdoor_cooking - Flank Steak With Balsamic Vinegar Marinade
1/4 tsp. ground red pepper (cayenne) 1 tsp. freshly ground black pepper 5 plump garlic cloves, pressed 3 Tbl. prepared brown mustard (he used Dijon) 1 Tbl. horseradish 3 Tbl. balsamic vinegar 1/4 cup canola oilKosher salt to taste 2 flank steaks (about 2 lbs. each) In a mixing bowl, combine red pepper, black pepper, garlic, mustard, and horseradish. Blend thoroughly, then whisk in vinegar. Slowly whisk in oil, beating vigorously to make a thick emulsion. Place flank steaks in a large resealable plastic bag. Add marinade and seal bag tightly. Massage bag to coat meat with marinade. Refrigerate, turning occasionally,

Outdoor_cooking - Flank Steak Sangrita Outdoor_cooking - Flank Steak Sangrita

Outdoor_cooking - Flank Steak Sangrita
1 beef flank steak (3 pounds) 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic 1 tsp. dried thyme (crushed) 1/4 cup frozen orange juice (thawed and undiluted) 3 Tbls. vegetable oil Fruity Wine Sauce (recipe below) Lightly score and rub steak with salt, pepper, thyme and garlic. In shallow glass pan, combine orange juice and oil. Add steak; turn to coat with marinade. Cover and refrigerate at least 1 hour. Drain meat; reserve marinade. Grill steak, on covered grill, over medium hot charcoal briquets 8 to 10 minutes on each side, turning once and basting often with marinade, until