Blueberry Chipotle Grilled Flank Steak

Add this blueberry chipotle flank steak to your summer grilling rotation. You'll be the star of the cookout. 

 

This flank steak is marinated in a sauce made with blueberry jam and chipotle chiles in adobo, along with apple cider vinegar, olive oil, honey, and molasses. 

Cornish-Style Steak Pasties

Cornish-Style Steak Pasties - A delicious and portable meat and vegetable hand pie.

Cornish pasties typically are made with beef (usually skirt steak), potatoes, onions, and rutabagas (called swede in Cornwall), which are wrapped in a crust and baked to make a delicious portable meat pie.

Coffee Rubbed Flank Steak

This coffee rubbed flank steak has such a smoky, rich, and delicious flavor. 

Along with coffee, the rub for this steak also includes garlic, pepper, brown sugar, cayenne, cloves, and cinnamon, along with salt and pepper. The combination of the flavors in the rub, married with the high heat on the grill or grill pan, creates an incredible flavor.

Slow Cooker Korean-Style Beef Tacos

These Slow Cooker Korean-Style Beef Tacos are so so meaty and flavorful. They are filled with spicy slow cooked flank steak, as well as a fresh cucumber and carrot slaw.

I could not stop eating these Slow Cooker Korean-Style Beef Tacos. The beef is marinated overnight in soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and chili flakes. It is then braised in the marinade in the slow cooker for 8 hours.

Grilled Marinated Flank Steak with Roquefort and Avocado Spread

This grilled marinated flank steak with Roquefort and avocado spread is wonderful wrapped in a tortilla filled with pico de gallo, cilantro, onions, and shredded cabbage.

I love grilled steaks topped with melty blue cheese. I love to mix crumbled blue cheese with some butter and let it melt and spread over a steak while it is just finishing on the grill. So good.

How about a freshly grilled juicy burger topped with blue cheese and bacon? Ridiculous, in a very good way. Blue cheese and beef are the perfect flavor combination.

Hoisin Beef and Scallion Rolls

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we dished up a different set of appetizers. We hope you enjoyed this fabulous group of recipes. Check out each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Hoisin-glazed flank steak spirals. Beef appetizers aren't new (think meatballs), but I think these take the concept to a new level. Plus, vegetables are rolled up in there!

Hoisin sauce and Sriracha add a sweet hot flavor that make these pretty addicting. You may not have room for dinner. 

Hoisin Glazed Flank Steak Spirals

Adapted from Best of Fine Cooking Appetizers, 2009. Makes enough for 8 to 10 guests as an appetizer. 

Ingredients

1 pound flank steak

Salt

1/2 C hoisin sauce

2 tsp Sriracha

2 medium carrots, shredded and dried over a paper towel

1 red bell pepper, cut into thin 2 inch long strips

1 bunch of scallions, green part only, cut into 2 inch lengths

Instructions

1. Place a rack in your oven about 6 inches below the heating element, and preheat on broil.  
2. Thinly slice the steak on an angle, against the grain, to create thin pieces that are about 1/4 inch thick and 2 1/2 inches wide and as long as the width of the steak.
3. Sprinkle the pieces with salt.
4. Mix the hoisin and sriracha and brush on the steak pieces.
5. Place the peppers and scallions alternatively widthwise over the pieces of steak and then sprinkle with the shredded carrots.
6. Tightly roll up the pieces of steak lengthwise and secure with toothpicks. 
7. Line a baking sheet with foil.
8. Brush the tops of the rolled up flank steak with hoisin and place them on the foil lined baking sheet.
9. Broil for about 4 to 8 minutes, depending on the thickness.
10. Turn off the broiler and leave the baking sheet in the oven for another 3 minutes to fully cook the steak. 
11. Remove the original toothpicks and then insert 2 to 3 new toothpicks, evenly spaced, and slice the rolls to create bite sized pieces. 
12. Serve immediately. 

Visit all the other Appetizer Week participants for more dishes for the Big Game:

• Kickin' Meatballs by Yours and Mine Are Ours
• Vegan Creamy Spinach Dip by Je Suis Alimentageuse
• Salsa Cheesecake by Organized Island
• Jalapeno Cheddar Bites by Rants From My Crazy Kitchen
• Game Day Guacamole by Flavor Mosaic
• Smoked Salmon Bites by Dizzy Busy and Hungry
• Queso Stuffed Padron Peppers over Romesco by The Little Ferraro Kitchen
• Smoked Salmon Potato Stacks by Food Lust People Love
• Parmesan Asparagus Phylo Spears by Makobi Scribe
• Black Bean Hummus by Home Cooking Memories
• Creamy Cilantro Lime Dip by Mom's Test Kitchen

Korean Style Barbecued Flank Steak

This is my favorite supermarket steak barbecue recipe. It's not all that expensive (for beef) and it's really good. 

I'm not that well versed in preparing excellent steak, and I am not thrilled with the steaks you can buy at a typical grocery store. If I'm going to prepare beef at home I'd rather have this beef tenderloin or a roast, neither of which is prepared on the barbecue.  

Which brings me back to flank steak. I absolutely love this cut of meat for barbecuing for a crowd. And I absolutely love this recipe. I have served this steak with this salad and fried rice. So good. 

This dish also is perfect for a week night dinner. Throw together a salad and some rice in the rice cooker and you have dinner. 

Flank steak is also a great cut for stir-fries, including broccoli beef and stir-fried beef and veggies. 

Korean Style Barbecue Flank Steak

Adapted from Food Network

2 T steak seasoning such as Montreal. I've been using the Bronzeville Rib Rub from the Spice House. 

1/4 C Tamari soy sauce

1 T honey

1 tsp red pepper flakes

2 large garlic cloves, chopped

2 tsp sesame oil

2 scallions, chopped

A drizzle of vegetable oil

2 pound flank steak
Kim chee (optional)

Instructions

1. Combine the ingredients and coat the flank steak. Cover and marinate for several hours.
2. Heat a grill to medium high. 
3. Cook the meat 5 minutes per side. 
4. Remove the meat from the grill, tent, and allow to sit for 5 minutes.
5. Slice the meat on an angle against the grain, top with the optional kim chee, and serve.