Best 9 Flank Steak With Corn And Potato Wedges Recipes

SKILLET STEAK AND CORN

Steps:

• In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.

SLICED STEAK WITH ROASTED-CORN SALSA

Steps:

• Prepare grill for cooking.
• Make corn salsa:
• Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
• Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
• Grill steak:
• Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
• While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
• Spoon corn on top of sliced steak and pour over any accumulated juices.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

Steps:

• Dry rub:
• Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
• Steak and salsa:
• Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
• Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
• Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
• Do Ahead
• Salsa can be made 1 day ahead. Cover and chill.

COWBOY FLANK STEAK WITH POTATO SKINS

Steps:

• Set oven control to broil. Spray broiler pan with cooking spray. In small bowl, mix chili powder, coffee granules, cumin and brown sugar.
• Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper; rub with spice mixture. Place on broiler pan. Broil steak 4 inches from heat 12 minutes or until of desired doneness. Cover loosely with foil.
• Meanwhile, scrub potatoes; place in single layer in 9-inch square microwavable dish. Cover with microwavable plastic wrap, folding back corner to vent steam. Microwave on High 5 to 6 minutes or until tender. Let stand 5 minutes. Cut potatoes in half; place on cookie sheet. Drizzle with butter. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with cheese. Broil 2 minutes or until cheese is melted. Sprinkle with onions.
• Thinly slice steak across grain. Serve with potato skins.

FLANK STEAK WITH CORN AND POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange in a single layer and bake until golden and tender, 30 minutes, flipping halfway through.
• Meanwhile, heat a heavy skillet or grill pan over high. Brush steak with oil; season with salt and pepper. Cook steak, 5 to 8 minutes per side for medium-rare, flipping once. Tent with foil on a cutting board. Let rest 10 minutes before thinly slicing against the grain.
• In a large pot of boiling salted water, cook corn until crisp-tender, 5 minutes; drain. Serve steak, topped with pesto, alongside corn and potatoes.

STEAK, CORN AND POTATOES WITH GARLIC BUTTER

Steps:

• Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
• Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
• Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
• While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
• Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

GRILLED FLANK STEAK WITH CORN RELISH

Steps:

• Marinate flank steak in 1/2 cup olive oil, worcestershire sauce and garlic for 1 3/4 hours.
• Remove from marinade and season with salt and pepper.
• Grill until medium=rare, about 7 minutes per side.
• Let steak rest for 15 minutes before thinly slicing.
• Serve hot or at room temperature, topped with corn relish (recipe follows).
• Corn Salsa:.
• Heat 2 tbsp olive oil in medium skillet over medium heat.
• Add onion and jalapenos and cook for 1 minute.
• Add corn and continue to cook until vegetables are slightly soft, about 5minutes.
• Remove from heat and toss with remaining ingredients.
• Cool and serve at room temperature over grilled flank steak.

FLANK STEAK AND POTATOES

Steps:

• Boil califlower for 10-12 minutes.
• Boil potatoes until done.
• Add buttermilk as mixing together the califlower and potatoes.
• Preheat grill pan/ grill to medium heat.
• Mix rosemary, salt and pepper together.
• Rub steaks with spice combination.
• Grill on either side for 3-5 minutes, more if you like it more well-done.
• Remove steaks and allow to set.
• Pour in about 1/4 cup of balsamic vinager into pan and allow to cook out the seasonings.
• Slice steak against grain.
• Pour vinegar mixture over potatoes and steak.
• Dive in!

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY

Steps:

• In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
• In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
• Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
• On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
• Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
• Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
• Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
• Cut the meat into ½ inch (1 cm) slices.
• Top with the corn salad and serve.
• Enjoy!