90 london broil recipes

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.

Slow cooker flank steak braised in sauterne wine, beef broth, and soy sauce with sliced mushrooms. Fork-tender beef with a rich, glossy mushroom gravy.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Grilled flank steak fajitas marinated in lime juice, cumin, and onion soup mix with sauteed peppers and onions on warm flour tortillas.

Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.

Lower-fat Philly cheesesteak with thinly sliced flank steak, sauteed peppers and onions, and reduced-fat cheddar on hoagie rolls. Broiled until bubbly in 20 minutes.

Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.

Quick and easy colorful Chinese beef stir-fry with red bell peppers, baby corn and snow peas.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Flank steak stir fry with bell peppers, onion, celery, and fresh ginger in a soy-cornstarch sauce. Thin-sliced beef stays tender with a quick two-stage cook.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

Moroccan-spiced grilled flank steak marinated overnight in cumin, ginger, turmeric, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Grilled flank steak marinated overnight in Moroccan spices with cumin, turmeric, ginger, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Orange tangerine beef, a Szechuan-style stir fry with flank steak, dried chili peppers, and fragrant dried orange peel for classic smoky citrus-spice heat.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.