7 flank steak recipes to diversify your meat preparation




Flank steak with garlic and proven – Picture: Guia da Cozinha

Picture: Cooking Information

Nothing higher than a great meat for lunch, proper? In spite of everything, we deserve extra processed and seasoned meals, similar to make us sigh with each chunk and with out having to attend for the weekend to do it. Flank steak, for instance, is an effective minimize of beef so that you can have a divine meal. Whether or not accompanied by salsa or farofa, flank steak recipes are a assured hit on the dinner desk!

When you’re out of preparation concepts, take a look at these 7 skirt steak recipes that the Cooking Information has separated for you! They’re probably the most sensible and engaging proposals to please the entire household! It will likely be inconceivable to not repeat these delights. See the entire recipes:

Flank steak with garlic and mustard



Flank steak with garlic and shown – Photo: Guia da Cozinha

Flank steak with garlic and proven – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 40 minutes

Efficiency: 6 parts

Problem: straightforward

Components:

  • 1 kg of cleaned flank steak (piece)
  • Salt and black pepper to style
  • 4 tablespoons of oil
  • 1 chopped onion
  • 5 crushed garlic cloves
  • 6 tablespoons of mustard
  • 2 beef bouillon cubes
  • 1/3 cup soy sauce (tea)
  • 1 liter of scorching water

Technique of preparation:

  1. Season the flank steak with salt and pepper.
  2. In a stress cooker, warmth the oil over excessive warmth and brown the meat.
  3. Withdrawal and reserve.
  4. In the identical pan, saute the onion and garlic for 3 minutes.
  5. Add half the mustard, the meat inventory, the soy sauce and sauté for 4 minutes.
  6. Return the meat to the pan, drizzle with scorching water, cowl and cook dinner over low warmth for half-hour, after placing stress on.
  7. Flip it off and let the stress launch naturally.
  8. Open the pan, take away the meat, and return the pan with the sauce to medium warmth.
  9. Add the remainder of the mustard and scale back the sauce by half.
  10. Hit the salt.
  11. Reduce the meat into slices, costume with the sauce and serve, adorning as desired.

Flank steak with herb butter



Skirt steak with butter and herbs – Photo: Guia da Cozinha

Skirt steak with butter and herbs – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 1h20

Efficiency: 6 parts

Problem: straightforward

Components:

  • 1 piece of skirt steak (about 1.2 kg)
  • Salt and black pepper to style 1 cup (tea) of softened salted butter
  • 5 crushed garlic cloves
  • 1 tablespoon of contemporary basil
  • 1 teaspoon of contemporary oregano
  • 1 tablespoon of contemporary sage
  • 1 seedless chilli, minced
  • 350 g of potato balls of their skins
  • 350 g of peeled onions
  • olive oil for dressing

Technique of preparation:

  1. With a knife, minimize the meat as when you have been slicing it, however with out reaching the top.
  2. Season with salt, pepper and put in a mould.
  3. In a bowl, mix the butter, garlic, herbs and pepper.
  4. Brush 3/4 of the combination everywhere in the meat, together with between the slices.
  5. Cowl with aluminum foil and place in a medium preheated oven (180ºC) for 50 minutes.
  6. In a pan, over medium warmth, cook dinner the potato in boiling water for 4 minutes.
  7. Drain and switch to a bowl. Add the onion and season with salt, pepper and olive oil.
  8. Take away the meat from the oven, take away the aluminum foil and brush with the remainder of the butter combination.
  9. Unfold the potato and onion across the meat and return to the oven for one more half-hour or till browned.
  10. Switch the meat and greens to a platter and serve, garnishing as desired.

Flank steak with onion and cassava



Skirt steak with onion and cassava – Photo: Guia da Cozinha

Skirt steak with onion and cassava – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 1h30

Efficiency: 6 parts

Problem: straightforward

Components:

  • 600 g of fillet of beef in strips
  • 1 cup wheat flour (tea)
  • 6 tablespoons of olive oil
  • 1 tablespoon of butter
  • 5 cloves of garlic, sliced
  • 4 tablespoons soy sauce (shoyu)
  • Chopped chives to style

cassava chips

  • 400 g of cassava
  • Fry oil
  • salt to style

breaded onion

  • 2 onions sliced ​​1 cm
  • 1 cup wheat flour (tea)
  • 1 cup of chilly brew (tea).
  • 1 pinch of salt
  • Fry oil

Technique of preparation:

  1. Coat the flank steak within the wheat flour and put aside.
  2. Warmth half the oil with the butter in a non-stick frying pan over medium warmth.
  3. Saute the garlic till it begins to brown.
  4. Drain them shortly, drain them on absorbent paper and hold them apart.
  5. In the identical pan, warmth the remaining oil and fry the strips of meat till golden brown, with out overmixing or piercing the meat.
  6. Use tweezers or tweezers. Add shoyu. Stir till barely thickened and put aside.
  7. On a mandoline, minimize the cassava into skinny slices and pat dry with paper towels.
  8. Fry, slightly at a time, in scorching oil till golden brown.
  9. Drain on paper towels, season with salt, and put aside.
  10. For the onion, in a bowl, combine the flour with the beer and salt till easy.
  11. Dip the onion rings into this combination and fry them, slightly at a time, in scorching oil till golden brown.
  12. Drain on paper towels.
  13. On a big platter, prepare the meat and sprinkle with the reserved garlic.
  14. Individually, put the cassava and the onion.
  15. Serve then sprinkle with chives.

Flank steak roasted in beer with farofa rice



Flank steak roasted in beer with rice flour – Photo: Guia da Cozinha

Flank steak roasted in beer with rice flour – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 2h (+2h relaxation)

Efficiency: 8 parts

Problem: straightforward

Components:

  • 1 piece of skirt steak (about 1.2 kg)
  • 2 minced garlic cloves
  • 1 chopped onion
  • 1 can of darkish beer (350 ml)
  • 2 bay leaves
  • 2 tablespoons of olive oil
  • Salt and black pepper to style
  • 200 g of sliced ​​mushrooms
  • 1 teaspoon cornstarch

crumbs

  • 3 tablespoons of butter
  • 100 g of diced bacon
  • 2 minced garlic cloves
  • 1 chopped onion
  • 1 cup cooked white rice (tea)
  • 1 can of drained peas
  • 1 can of drained corn
  • 2 cups cassava flour (tea)
  • Salt and chopped parsley to style

Technique of preparation:

  1. Place the flank steak in a bowl and season with the garlic, onion, beer, bay leaf, olive oil, salt, and pepper.
  2. Cowl and go away to relaxation within the fridge for two hours.
  3. For the farofa, warmth a pan with the butter over medium warmth and sauté the pancetta till golden brown.
  4. Add garlic, onion and saute for two minutes.
  5. Add the rice, peas, corn, flour, salt, inexperienced fragrance and cook dinner for two minutes.
  6. Flip off and reserve.
  7. Switch the meat with the marinade to a mould, cowl with aluminum foil and place in a preheated medium oven for 1 hour.
  8. Take away the paper and return to the oven for half-hour or till browned.
  9. Switch the meat to a plate and the broth to a skillet. Add the mushrooms, cornstarch and cook dinner over medium warmth till thickened.
  10. Water the meat and serve with the farofa.

Grilled flank steak with carrots



Grilled Flank Steak with Carrots – Photo: Guia da Cozinha

Grilled Flank Steak with Carrots – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 40min (+30min break)

Efficiency: 6 parts

Problem: straightforward

Components:

  • 1 piece of skirt steak (1.1 kg)
  • Salt, black pepper and chopped parsley to style
  • 1 teaspoon rosemary (chopped)
  • 1 teaspoon chopped oregano
  • 4 tablespoons of olive oil
  • 4 tablespoons of butter
  • 2 crushed garlic cloves
  • 1 teaspoon(s) of grated ginger
  • 4 sliced ​​carrots cooked al dente

Technique of preparation:

  1. Season the flank steak with salt, pepper, rosemary, oregano and the olive oil.
  2. Go away to relaxation for half-hour.
  3. Warmth a big non-stick pan over excessive warmth, brown the breast for 12 minutes, turning it each 4 minutes till golden brown and reaching the specified level. Reserve.
  4. In a skillet, soften the butter over medium warmth, saute the garlic and ginger for 3 minutes.
  5. Add the carrot and sauté for two minutes.
  6. Prepare the sliced ​​breast and carrots on a platter.
  7. Sprinkle with parsley and serve instantly.

Baked flank steak with cheese



Baked flank steak with cheese – Photo: Guia da Cozinha

Baked flank steak with cheese – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 1h20

Efficiency: 5 parts

Problem: straightforward

Components:

  • 1 piece of skirt steak (about 1.5 kg)
  • 2 minced garlic cloves
  • 2 tablespoons of olive oil
  • Salt and black pepper to style
  • 1 can of beer (350ml)
  • 300 g of small onions
  • 300 g of pre-cooked potato balls of their skins
  • 1/2 cup (tea) of water
  • 1 tablespoon of corn starch
  • 1 tablespoon of butter

Filling

  • 1 cup (tea) of Catupiry®
  • 1 cup of grated provolone
  • 1 cup mozzarella (chopped)
  • 2 tablespoons of chopped parsley

Technique of preparation:

  1. Open the skirt piece with a knife, forming a blanket.
  2. Season inside and outside with garlic, oil, salt and pepper.
  3. Combine the stuffing substances, place contained in the meat and safe with toothpicks.
  4. Switch to a tin, drizzle with the beer, cowl with aluminum foil, and place in a preheated medium oven for half-hour.
  5. Take away, pack within the mini onion and potato, and return to the oven for one more half-hour or till golden brown.
  6. Take away, reserve the meat with the greens on a platter, and pour the broth right into a skillet.
  7. Add the water, cornstarch, butter, salt and produce to a boil over medium warmth, stirring till thickened.
  8. Flip off, water the meat and serve.

Flank steak roasted in mustard



Mustard Roasted Flank Steak – Photo: Guia da Cozinha

Mustard Roasted Flank Steak – Picture: Guia da Cozinha

Picture: Cooking Information

Climate: 1h15

Efficiency: 5 parts

Problem: straightforward

Components:

  • 1 piece of skirt steak
  • Salt and black pepper to style
  • 4 tablespoons of butter
  • 1 cup mustard (dijon)
  • 2 crushed garlic cloves
  • 5 pre-cooked diced potatoes

Technique of preparation:

  1. Poke holes within the meat with a knife and season with salt and pepper.
  2. Place in a medium rectangular mould, lined with aluminum foil, and grease the meat with half of the combination made with butter, mustard and garlic.
  3. Cowl with aluminum foil and bake in a preheated medium oven for half-hour or till golden brown.
  4. Take away the paper, prepare the potatoes across the meat and drizzle with the remaining mustard combination.
  5. Return to oven for one more half-hour or till meat and potatoes are browned and tender.
  6. Switch to a platter and serve.

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