1/4 cup balsamic vinegar
1 (1 lb) flank steak, trimmed
4 1/2 cups cubed yukon gold potato (about 1 1/2 lb)
1/2 cup low-fat buttermilk
1 tablespoon butter
1 tablespoon chopped fresh chives
1 teaspoon salt, divided
3/4 teaspoon seasoned pepper (suck as Lawry’s)
cooking spray

Directions

Combine vinegar and steak in a large zip-top plastic bag.Seal bag, and marinate in refrigerator 30 min.While steak marinates, place potatoes in a medium saucepan and cover with water; bring to boil.Reduce heat, and simmer 15 minutes or until tender; drain.Return potatoes to pan.Add buttermilk, butter, chives, and 3/4 tsp salt; beat with a mixer at medium sped until smooth.Keep warm Preheat broiler.

Remove steak from bag; discard marinade.Sprinkle steak with 1/4 tsp salt and seasoned pepper.Place steak on broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness.Cut steak diagonally across the grain into thin slices.

1 lb skirt steak (or Flank Steak)
2 tablespoons olive oil
1 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cayenne pepper
8 cups romaine lettuce
2 cups corn kernel
1 (15 ounce) can black beans (drained and rinsed)
1/4 cup green onion (chopped)
2 cups roma tomato (chopped)

Dressing

* 1/2 cup fat free sour cream
* 1/2 cup buttermilk
* 1 teaspoon garlic salt
* 1 tablespoon white wine vinegar
* 1 tablespoon cilantro or parsley (Chopped)
* 1/2 teaspoon black pepper
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne pepper

Directions

Mix the onion powder, salt, cumin and cayenne pepper; rub mixture onto both sides of steak. Let that sit at room temp while you prepare the other items.

Chop romaine lettuce and separate into 4 bowls. Rinse corn and divide into the 4 bowls of lettuce. Drain and rinse black beans and divide into the 4 bowls. Chop green onions and divide into the 4 bowls. Chop Roma tomatoes and divide into the 4 bowls.

Now make the dressing. Mix sour cream and butter milk in a bowl with the garlic salt, white wine vinegar, parsley, black pepper, cumin and cayenne pepper. Put it in the refrigerator while you prepare the steak.

Heat olive oil on high heat in iron skillet until very hot. Place steak in hot skillet and sear for 2-3 minutes on each side or to medium rare. Remove steak to cutting board and let rest for a couple of minutes while you remove the dressing from the refrigerator. Now cut thin strips of meat and place as a crown on the bowls of salad.

Spoon a bit of dressing over steak and salad and serve immediately.

Marinade

* 1/3 cup minced fresh cilantro
* 1/3 cup fresh lime juice
* 1/3 cup water
* 4 teaspoons dried oregano
* 1 tablespoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon crushed red pepper flakes
* 5 garlic clove, minced

Fajitas

* 1 cup vertically sliced onion
* 1 (1 lb) flank steak, cut into strips
* cooking spray
* 1 cup red bell pepper, strips
* 1 cup julienne-cut yellow squash
* 1 cup julienne-cut zucchini
* 1 cup fresh corn kernels (about 2 ears)
* 6 (10 inch) fat-free flour tortillas
* 2 cups chopped tomato
* 2 tablespoons low-fat sour cream

Directions

Prepare the marinade: Combine the first 9 ingredients in a small bowl.

Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.

Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. Add to steak mixture; toss gently.

Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.

3 sweet onion, peeled and halved
1 jalapeno, seeded and diced
2 garlic clove
1 bunch fresh cilantro
1 tablespoon olive oil
3/4 teaspoon salt
1 1/4 lbs flank steak
4 small zucchini, cut lengthwise into 1/2 inch wedges
8 large flour tortillas
2 heads romaine lettuce, cut into slices
4 lime, halved
4 radish, thinly sliced
6 tomato, sliced into rounds

Directions

Place 1/2 of 1 onion, jalepeno, garlic, half the cilantro, olive oil, and 1/2 teaspoon salt in blender.Puree about 1 minute,cut remaining onions into slices.Heat oven to 400.

In large bowl, coat steak with the puree, cover, and marinate for at least 30 minutes.Place tortillas on baking sheet, 2 at a time, and bake until golden – about 10 minutes.Spray large pan and place over medium heat.Cook steak about 10 minutes on each side.Remove from heat and set aside.Place onions and zuchinni pan.Cook until tender and brown – about 10 minutes.

Thinly slice beef.Toss lettuce with 1/2 cup cilantro.Layer each tortilla with lettuce mix, tomatoes, beef, onions and zuchinni, and radishes.Garnish with remaining cilantro and squeeze lime juice over each tostada.Sprinkle with remaining salt.

1 1/2-2 lbs flank steak

Marinade

* 1/4 cup Worcestershire sauce
* 2 teaspoons kosher salt
* 1 teaspoon fresh coarse ground black pepper
* 2 tablespoons minced garlic
* 1/4 cup olive oil

Schmear

* 1/3 cup blue cheese, crumbled
* 3 tablespoons salted butter, room temp
* 1 tablespoon prepared horseradish
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* salt & pepper

Directions

Trip steak of any excess fat or silver skin.Place steak in large zip lock bag.Combine marinade ingredients and pour over steak.Close bag& press out any air.Move steak around in the bag to marinate.Refrigerate over night, or at least six hours.

Mix schmear ingredients in a small bowl until smooth.Refrigerate schmear.Bring schmear to room temperature one hour before serving.Prior to cooking, remove steak from marinade& drain well.

Grill steak over HOT fire, about 5 minutes a side for rare.Place steak on a platter with the side just off the grill up and Immediately top with the schmear.Spread schmear over steak.Let rest 10 minutes before serving.Thinly slice at an angle across the grain.Spoon sauce& juices back over meat when serving.

MEAT

* 2 lbs flank steak or any other steak (1/3 to 1/2 lb per person)

MARINADE

* 1 (12 ounce) bottle soy sauce
* 2 cups white wine, any kind
* 1 cup chopped fresh parsley
* 2 tablespoons dried onion flakes
* 1 teaspoon fresh minced garlic or garlic powder
* 1/4 cup vegetable oil

Directions

NOTE: If you are grilling over a gas grill or on a indoors grilling machine, add 1 Tablespoon liquid smoke to marinade.

Mix the soy sauce, parsley, onion, garlic, and wine together is a marinating dish.Score steak diagonally making diamond-shaped cuts on both sides of the meat without cutting all the way.Place meat in the mixed marinate making sure that it is well covered with the marinade sauce.Cover and refrigerate meat at least 24 hours.

Throw used marinade away,Grill meat until done to your choice.Slice cooked meat thinly on the diagnal across the narrow width and serve.

2 lbs flank steak
3 garlic clove, finely chopped
1 tablespoon McCormick’s Montreal Brand steak seasoning
1 teaspoon cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil

Directions

Mix garlic, steak seasoning, cumin, hot sauce, Worcestershire sauce and vinegar.Whisk in extra-virgin olive oil.Place meat in shallow dish and coat it evenly in marinade.Marinate for 30 minutes or more (to your liking).Heat indoor or outdoor grill to high heat.Grill 7 to 8 minutes per side.Remove flank steak from grill and let juices redistribute before slicing.Thinly slice meat on an angle, cutting the meat against the grain.

1 (2 lb) flank steak, 1-inch thick
4 crusty French roll, sliced in half and toasted

BROILING MARINADE

* 2 tablespoons extra virgin olive oil
* 1 lemon, juice of
* 3 garlic clove, minced
* 1/2 teaspoon oregano, crushed
* 1/2 teaspoon fresh coarse ground black pepper

FETA MARINADE

* 1 red onion, sliced into thin rings
* 1 red pepper, sliced into thin strips
* 1 green pepper, sliced into thin strips
* 1/2 lb feta cheese, crumbled
* 1/4 cup olive oil
* 3 tablespoons red wine vinegar
* 1/2 lemon, juice of
* 1/2 teaspoon dried oregano, crushed
* fresh cracked pepper, to taste
* salt, to taste
* Italian pepperoncini peppers (optional)

Directions

In a plastic or glass container large enough to hold the steak, mix together the ingredients for the BROILING MARINADE; Place the steak in the dish and turn to coat both sides; Cover and refrigerate overnight, turning once.

The next day, preheat the broiler until very hot; Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; Let sit 10 minutes before cutting.

Meanwhile, mix together the ingredients listed for the FETA MARINADE.

Slice the steak against the grain (on the bias) into thin strips; Place them into the bowl with the FETA MARINADE, mixing to coat; Let sit at room temperature 3 hours, stirring occasionally.

Stuff the rolls with the marinated meat and vegetables; If desired, garnish with tart, mildly hot Italian pepperoncini peppers.

1 lb flank steak
2 cups cabernet sauvignon wine
1 beef bouillon cube or vegetable bouillon cube or 1teaspoon bouillon, paste
1 garlic clove
1/2 small onion, thinly sliced
2 sprigs oregano
2 sprigs thyme
2 black peppercorns
1 bay leaf
2 teaspoons Dijon mustard
1 lb French haricots vert or green beans
fresh cracked pepper
coarse salt

Directions

Pat beef dry with paper towel. In a large heavy-bottomed pot or sauté pan, combine cabernet and bouillon and whisk to dissolve. Bruise garlic with side of a knife and add to pan with onion, oregano, thyme, peppercorns and bay leaf.Bring mixture to a gentle simmer, then lower heat until only a few small bubbles are visible on the surface.

Add beef and cook for 5 minutes on each side for medium rare, 7 minutes a side for medium well. Transfer cooked steak to platter and cover to keep warm while cooking beans.Stir Dijon mustard into poaching liquid and add haricots verts. Cook for 3 minutes or until beans are just tender and transfer to platter. Cover to keep warm.Bring liquid to a vigorous simmer to reduce poaching liquid by half, about 5 minutes.

Meanwhile, transfer beef to a cutting board and slice very thinly, against the grain.To serve, divide haricots verts among four plates and top with thinly sliced beef. Drizzle with a bit of the reduced poaching liquid, garnish with a few of the poached onions, pepper and salt.

Meat

* 3 lbs flank steak
* 2 tablespoons minced chipotle chile in adobo
* 1 tablespoon minced garlic
* 3 tablespoons chopped fresh cilantro
* 1/4 cup olive oil
* 3/4 cup hearty red wine (such as burgundy)
* 1/2 cup soy sauce

Sauce

* 1/2 cup honey
* 2 tablespoons minced chipotle chile in adobo
* 3 tablespoons balsamic vinegar
* 2 tablespoons brown mustard
* 1/2 cup fresh lime juice (about 4 limes)
* 1 1/2 tablespoons minced garlic
* 1 teaspoon ground cumin
* 1/2 teaspoon ground allspice
* 1/4 cup chopped fresh cilantro
* 1 teaspoon kosher salt (to taste)
* pepper
* grilled sweet red onion (to garnish)
* red bell pepper (to garnish)
* yellow bell pepper (to garnish)

Directions

To make meat: Carefully trim steak of any fat.

Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.

Prepare grill and hot coals according to manufacturer’s instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.

To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.