7 flank steak recipes to diversify your meat preparation

Nothing better than a good meat for lunch, right? After all, we deserve more processed and seasoned foods, such as make us sigh with every bite and without having to wait for the weekend to do it. Flank steak, for example, is a good cut of beef for you to have a divine meal. Whether accompanied by salsa or farofa, flank steak recipes are a guaranteed hit at the table!

If you’re out of preparation ideas, check out these 7 skirt steak recipes that the Cooking Guide has separated for you! They are the most practical and tasty proposals to please the whole family! It will be impossible not to repeat these delights. See the complete recipes:

Flank steak with garlic and mustard

Weather: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 kg of cleaned flank steak (piece)
• Salt and black pepper to taste
• 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 hot water

Method of preparation:

1. Season the flank steak with salt and pepper.
2. In a pressure cooker, heat the oil over high heat and brown the meat.
3. Remove and reserve.
4. In the same pan, saute the onion and garlic for 3 minutes.
5. Add half the mustard, the beef stock, the soy sauce and sauté for 4 minutes.
6. Return the meat to the pan, drizzle with hot water, cover and cook over low heat for 30 minutes, after putting pressure on.
7. Turn it off and let the pressure release naturally.
8. Open the pan, remove the meat, and return the pan with the sauce to medium heat.
9. Add the rest of the mustard and reduce the sauce by half.
10. Hit the salt.
11. Cut the meat into slices, dress with the sauce and serve, decorating as desired.

Flank steak with herb butter

Weather: 1h20

Performance: 6 portions

Difficulty: easy

Ingredients:

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

Method of preparation:

1. With a knife, cut the meat as if you were slicing it, but without reaching the end.
2. Season with salt, pepper and put in a mold.
3. In a bowl, combine the butter, garlic, herbs and pepper.
4. Brush 3/4 of the mixture all over the meat, including between the slices.
5. Cover with aluminum foil and place in a medium preheated oven (180ºC) for 50 minutes.
6. In a pan, over medium heat, cook the potato in boiling water for 4 minutes.
7. Drain and transfer to a bowl. Add the onion and season with salt, pepper and olive oil.
8. Remove the beef from the oven, remove the aluminum foil and brush with the rest of the butter mixture.
9. Spread the potato and onion around the meat and return to the oven for another 30 minutes or until browned.
10. Transfer the meat and vegetables to a platter and serve, garnishing as desired.

Flank steak with onion and cassava

Weather: 1h30

Performance: 6 portions

Difficulty: easy

Ingredients:

• 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 taste

cassava chips

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

breaded onion

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

Method of preparation:

1. Coat the flank steak in the wheat flour and set aside.
2. Heat half the oil with the butter in a non-stick frying pan over medium heat.
3. Saute the garlic until it starts to brown.
4. Drain them quickly, drain them on absorbent paper and keep them aside.
5. In the same pan, heat the remaining oil and fry the strips of meat until golden brown, without overmixing or piercing the meat.
6. Use tweezers or tweezers. Add shoyu. Stir until slightly thickened and set aside.
7. On a mandoline, cut the cassava into thin slices and pat dry with paper towels.
8. Fry, a little at a time, in hot oil until golden brown.
9. Drain on paper towels, season with salt, and set aside.
10. For the onion, in a bowl, mix the flour with the beer and salt until smooth.
11. Dip the onion rings into this mixture and fry them, a little at a time, in hot oil until golden brown.
12. Drain on paper towels.
13. On a large platter, arrange the beef and sprinkle with the reserved garlic.
14. Separately, put the cassava and the onion.
15. Serve then sprinkle with chives.

Flank steak roasted in beer with farofa rice

Weather: 2h (+2h rest)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 piece of skirt steak (about 1.2 kg)
• 2 minced garlic cloves
• 1 chopped onion
• 1 can of dark beer (350 ml)
• 2 bay leaves
• 2 tablespoons of olive oil
• Salt and black pepper to taste
• 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 taste

Method 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. Cover and leave to rest in the refrigerator for 2 hours.
3. For the farofa, heat a pan with the butter over medium heat and sauté the pancetta until golden brown.
4. Add garlic, onion and saute for 2 minutes.
5. Add the rice, peas, corn, flour, salt, green perfume and cook for 2 minutes.
6. Turn off and reserve.
7. Transfer the meat with the marinade to a mold, cover with aluminum foil and place in a preheated medium oven for 1 hour.
8. Remove the paper and return to the oven for 30 minutes or until browned.
9. Transfer the meat to a plate and the broth to a skillet. Add the mushrooms, cornstarch and cook over medium heat until thickened.
10. Water the meat and serve with the farofa.

Grilled flank steak with carrots

Weather: 40min (+30min rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 piece of skirt steak (1.1 kg)
• Salt, black pepper and chopped parsley to taste
• 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

Method of preparation:

1. Season the flank steak with salt, pepper, rosemary, oregano and the olive oil.
2. Leave to rest for 30 minutes.
3. Heat a large non-stick pan over high heat, brown the breast for 12 minutes, turning it every 4 minutes until golden brown and reaching the desired point. Reserve.
4. In a skillet, melt the butter over medium heat, saute the garlic and ginger for 3 minutes.
5. Add the carrot and sauté for 2 minutes.
6. Arrange the sliced ​​breast and carrots on a platter.
7. Sprinkle with parsley and serve immediately.

Baked flank steak with cheese

Weather: 1h20

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 piece of skirt steak (about 1.5 kg)
• 2 minced garlic cloves
• 2 tablespoons of olive oil
• Salt and black pepper to taste
• 1 can of beer (350ml)
• 300 g of small onions
• 300 g of pre-cooked potato balls in 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

Method of preparation:

1. Open the skirt piece with a knife, forming a blanket.
2. Season inside and out with garlic, oil, salt and pepper.
3. Mix the stuffing ingredients, put them inside the meat and secure with a toothpick.
4. Transfer to a tin, drizzle with the beer, cover with aluminum foil, and place in a preheated medium oven for 30 minutes.
5. Remove, pack in the mini onion and potato, and return to the oven for another 30 minutes or until golden brown.
6. Remove, set aside the meat with vegetables on a platter and pour the broth from the mold into a pan.
7. Add the water, cornstarch, butter, salt and bring to a boil over medium heat, stirring until thickened.
8. Turn off, water the meat and serve.

Flank steak roasted in mustard

Weather: 1h15

Performance: 5 portions

Difficulty: easy

Ingredients:

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

Method of preparation:

1. Poke holes in the meat with a knife and season with salt and pepper.
2. Place in a medium rectangular mold, lined with aluminum foil, and grease the meat with half of the mixture made with butter, mustard and garlic.
3. Cover with aluminum foil and bake in a preheated medium oven for 30 minutes or until golden brown.
4. Remove the paper, arrange the potatoes around the meat and drizzle with the remaining mustard mixture.
5. Return to oven for another 30 minutes or until meat and potatoes are browned and tender.
6. Transfer to a platter and serve.

Did you like our flank steak recipes? Then share!

+The best content in your email for free. Choose your favorite Terra newsletter. Click here!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.