Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Flank Steak Southwestern
Famous Authors (View All Authors)
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.
If you like this book please share to your friends :
NEXT BOOKS

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,
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT