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Red Chile Skillet Enchiladas, Street Style

By 9 Comments

Red Chile Skillet Enchiladas, classic Mexican Street Food. Tortillas are dipped in a spicy red sauce, fried, folded and simply sprinkled with an assortment of small chopped crunchy vegetables.

If you like these quick Mexican style light dinner options, try these Queso Fresco Quesadillas. Corn tortillas never had it so good.

Street style folded enchiladas in red chile sauce topped with radish and crunchy vegetables

What You Can Expect From This Recipe

I’ve always said that if someone makes enchiladas for you, it means they love you.

Hands down, enchiladas are our favorite Mexican food here on the Ranch. We’re slightly obsessed.

Traditional enchiladas are time consuming, tedious and usually involve an assembly line procedure to guarantee a successful rolled and filled corn tortilla. And very fun to make in a rewarding sort of way.

One person to soften the tortillas by frying, one to dip and one to carefully take that soft tortilla, without tearing it, fill it and roll it. So worth every bit of the effort.

This recipe reverses the procedure by first dipping the corn tortilla in a beautiful earthy, spicy red sauce. The sauce is just spicy enough to get your attention.

The dipped tortillas are then quick fried, folded, arranged on a warm plate and sprinkled with an assortment of tasty toppings. And there it is folks, the best little folded enchilada. You’ll fall in love.

No assembly line necessary.

The toppings are zucchini, tangy romaine lettuce, jalapeno and crunchy radish and onion. This all comes together for contrasting flavors and textured that sing in harmony.

These easy skillet enchiladas with red sauce was declared a WOW the first time I made them and have received those same accolades each time they’ve landed on a dinner plate.

This is a recipe courtesy of renowned Chef Rick Bayless. He has spent many years living in Mexico to bring us fresh, delicious creations inspired by authentic Mexican cuisine. 

Let’s take a look.

Ingrediens to make street style red chile folded enchiladas

Ingredients You’ll Need

  • Cotija cheese: Readily found in the Mexican produce section at your grocery store, Cotija cheese is a dry Mexican crumbling cheese, much like Feta.
  • Thin sliced radishes: Radishes are a customary topping for many Mexican Dishes. We especially like them with Pork Posole or as a topping for Tacos like these Saucy Chicken Soft Tacos.
  • As with radishes, chopped raw onion is another customary topping for Mexican Enchiladas.
  • Please don’t skip the sliced fresh Jalapeno Pepper.Remove the seeds and veins if you’d like to reduce the heat level of the peppers. This is where the spicy heat lies in any chile pepper.
  • Zucchini Sticks are somewhat the star of the show here.
  • Chopped Olives and Cilantro: Both of these ingredients add some excitement to this recipe.

Have fun with these skillet enchiladas. Think of this as a core recipe get creative. Add corn kernels, cooked chorizo or even shredded chicken on top.

Recipe For Red Chile Enchiladas

Street style skillet enchiladas are common in West Central Mexico. And just the thought of these spicy little snacks gets mouths watering. They’re street food fare, not saucy and just spicy enough to get your attention. The bold flavors of the red chile sauce shines with this simple method.

Red chile enchiladas topped with strips of zucchini, radish, sliced jalapenos, green olives, sliced romaine lettuce.

Tips For Success

  • While frying corn tortillas, keep the skillet temperature at medium high to avoid the tortillas from sticking. The consistent temperature will also keep the tortillas from falling apart.
  • Choose yellow corn tortillas. They are sturdier than white corn and will be easier to handle.
  • Chopping all of the vegetables and toppings in advance will make this a more streamlined process.

More Enchilada Recipes

And the most popular enchilada recipe on my site for New Mexico Stacked Enchiladas.

And if you’re a fan of Mexican Food, head on over to my Mexican Southwest Recipes Category. You’ll find tons of ideas and the most popular recipe in that category, Hatch Green Chile, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Street style folded enchiladas in red chile sauce topped with radish and crunchy vegetables
Print Recipe
5 from 3 votes

Street Style Skillet Enchiladas with Red Sauce

Red Chile Enchiladas are as gutsy as street food should be. Tortillas are dipped in a spicy red sauce, fried, folded and simply sprinkled with an assortment of small chopped crunchy vegetables.
Prep Time30 minutes
Cook Time40 minutes
Course: Mexican
Cuisine: Mexican
Servings: 4
Calories: 272kcal
Author: Lea Ann Brown

Ingredients

  • For the red chile sauce
  • 6 cloves garlic unpeeed
  • 6 medium red chile peppers dried, New Mexico or Ancho. Tops torn off and seeds shaken out.
  • 1 teaspoon Dried Oregano Mexican preferred
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cloves
  • ½ cup chicken broth
  • ¾ teaspoon salt
  • 1 Tablespoon Cider vinegar
  • Finishing the Enchiladas
  • ¼ cup Mexican Queso Cheese crumbled. Cotija or queso anejo
  • 3 leaves Romaine lettuce sliced crosswise into ribbons
  • 1 tablespoon cider vinegar
  • 4 radishes thin sliced
  • ¼ cup sweet onion fine chopped
  • 3 tablespoons cilantro chopped
  • 1 jalapeno pepper sliced thin, seeds and veins removed if you want less heat
  • 2 medium zucchini cut into matchsticks
  • 10 small Green olives cut in half
  • 12 corn tortillas

Instructions

  • For the Red Chile Sauce: Heat a skillet over medium high heat. Once the skillet is warm, add the unpeeled garlic. Toast the garlic, turning occasionally, until they turn soft. About 10 minutes. Cool and peel.
  • Add the dried chile peppers to the hot pan. Press them with a spatula until a wisp of smoke appears. Turn them immediately and toast on the other side. In a bowl, cover the chiles with water and let the soak 30 minutes. Stir them after 15 minutes to make sure they all rehydrate evenly. Drain and discard the water.
  • Combine oregano, black pepper, cumin, cloves, peeled garlic, chiles and broth in a food processor. Process to a smooth puree, scraping the sides of the bowl every few seconds. Then press the sauce through a medium mesh strainer into a wide shallow bowl. Add 1 tablespoon of vinegar and stir. It should be the consistency of a tomato sauce. Add more broth if needed.
  • Prepare the toppings. Crumble the Cotija cheese. Slice the lettuce into thin ribbons cutting across the leaves and toss with 1 tablespoon vinegar. Thin slice the radishes. Chop the onion. Chop the cilantro. Slice the jalapeno peppers. Cut the zucchini into matchstick shaped pieces. ¼ inch thick and about 2 inches long. Cut the green olives in half.
  • Finish the enchiladas. Heat a small non-stick skillet over medium high heat. Add 1 tablespoon of oil and 1 tablespoon of the red chile sauce. Fry the zucchini sticks until just becoming tender and starting to brown. Remove from heat and set aside. Keep warm.
  • Preheat oven to 220 degrees. And have an oven safe plates ready for the tortillas once they're fried.
  • Heat a non-stick skillet over medium heat. Once the pan is hot, add 1 tablespoon oil. One at a time, dip the corn tortillas into the sauce and fry them in the oil for 10 seconds. Don't let the skillet get hot or the tortillas will stick and you'll have a mess.
  • Using a spatula, flip them and cook on the other side 10 seconds. Transfer them to a plate (3 per plate) folding them in half as you do. Slightly overlapping them. Place each plate of three in the warm oven until you're ready to serve. Continue with the rest of the tortillas. Adding a drizzle of oil when needed.
  • To serve: Spoon several sticks of the zucchini over the enchiladas. Then add the remaining ingredients keeping them in the middle of each plate of enchiladas. Serve immediately.

Nutrition

Calories: 272kcal | Carbohydrates: 49g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 812mg | Potassium: 743mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2826IU | Vitamin C: 124mg | Calcium: 160mg | Iron: 3mg

Crispy Roasted Smashed Chimichurri Potatoes

By 27 Comments

These roasted chimichurri potatoes are crispy on the outside and tender on the inside. Topped with chimichurri sauce, they make an easy and lively side dish for any meal.

Smashed yukon gold potatoes with chimichurri sauce on a sheet pan

If I had known smashed potatoes were THIS good, I’d have made them long before now.

Mashed, baked, scalloped…I simply have never met a potato dish didn’t like. Have you ever made roasted smashed potatoes? This was a first for me. And most certainly not the last little little golf ball sized potato I’ll ever smash.

And if potatoes rule around your house, like they do here, you’re going to love this version of roasted smashed potatoes. The great part about this Chimichurri Potatoes recipe is that it’s easy and, not to mention, exciting in flavor.

yukon gold potatoes on a sheet pan getting smashed by a fork

How To Make Roasted Smashed Chimichurri Potatoes

The process was simple. I bought a pound and a half of Yukon Gold mini potatoes. Boiling them in a pot of salted water, it only took about 20 minutes to get the potatoes fork tender.

The next step was to move them on a sheet pan, and with a fork, smash the potatoes until they partially break apart. Don’t crush them. Drizzled with some olive oil, I let them roast for about 30 minutes.

Once they were done, I doused them with some Chimichurri sauce and dug in. The texture is what makes this side dish so special. They’re fluffy on the inside but crispy on the outside. Say hello to delicious.

What Is Chimichurri Sauce

Chimichurri is an uncooked sauce used both in cooking or as a condiment for grilled meats and in this case, roasted potatoes. It’s originally from Argentina. Made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar its flavor is lively and exciting.

I first fell in love with it years ago when I had it in a traditional manner served over Grilled Flank Steak. And more recently, I’ve used it to make Chimichurri Shrimp.

Its delightful combination of flavors simply blows me away.

For the maiden voyage of this roasted potatoes recipe, I served it with one of my favorite chicken thigh recipes. Roasted Lemon Chicken Thighs. Both dishes are bright with flavor and a good compliment to each other.

And the best part – they’re both sheet pan recipes for easy clean-up.

Smashed potatoes topped with chimichurri sauce next to baked chicken thighs and slices of watermelon

What To Serve With Smashed Chimichurri Potatoes

This would make a great side dish for:

Recipe for Smashed Chimichurri Potatoes

I hope you give this chimichurri potatos recipe a try, and if you do, please come back and give the recipe a star rating.

More Potato Side Dish Recipes

During the Summer months, don’t hesitate to grab some of those very special purple potatoes for this Roasted Purple Potatoes Recipe. They add a splash of color to your Summer entrees.

And don’t miss my Side Dish Category, you’ll find tons of side dish ideas for that favorite main course including the most popular potato recipe on my site for Marbled Potatoes And one of our favorite potato side dishes for Golden Parmesan Crusted Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Smashed yukon gold potatoes with chimichurri sauce on a sheet pan
Print Recipe
5 from 8 votes

Roasted Smashed Chimichurri Potatoes

These roasted smashed potatoes are crispy on the outside and tender on the inside. Topped with chimichurri sauce, makes this an easy perfect side dish for any meal.
Prep Time20 minutes
Cook Time50 minutes
Course: Side Dish
Cuisine: Argentina
Servings: 6
Calories: 264kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds Yukon Gold potatoes small potatoes
  • ⅛ cup salt
  • ¼ cup olive oil
  • salt and freshly ground black pepper
  • For the Chimichurri
  • ½ cup red onion minced
  • ⅓ bunch parsley finely chopped
  • 1 tablespoon oregano fresh, chopped
  • 1 tablespoon garlic minced
  • 3 tablespoons Red Wine Vinegar
  • ½ teaspoon crushed red pepper
  • 1 tablespoon lemon zest
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon coarse salt
  • ⅓ teaspoon black pepper

Instructions

  • For the Chimichurri:
  • Mix chimichurri ingredients in a bowl and let stand at room temperature for at least 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Add the potatoes and ⅛ cup salt to a large saucepan. Bring to a boil and then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Drain the potatoes.
  • Add ¼ cup oil to a baking sheet and spread it around. Gently transfer potatoes to the baking sheet. Shake the pan back and forth so the potatoes roll in the oil.Smash the potatoes with the back of a fork. Don't crush them, just smash them until they break open. Drizzle with more oil and season with salt and pepper.
  • Bake the potatoes for 30 minutes or until they're starting to turn golden brown on the top. Transfer the potatoes to a serving platter and drizzle on the chimichurri sauce.

Nutrition

Calories: 264kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 2374mg | Potassium: 498mg | Fiber: 4g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 4mg

Chimichurri Potatoes … It’s What’s For A Side Dish

Grilled Shrimp Salad with Citrus Mint Dressing, Avocado and Orange

By 17 Comments

Grilled Shrimp Salad Recipe. Sweet grilled shrimp are tossed with avocado, petite tomatoes and red onion that have been marinated in a lively citrus mint dressing. You’ll want to make this fresh, delicious and oh-so healthy salad over and over.

If you’re looking for more shrimp salad recipes, take a look at this Blackened Shrimp Salad with Champagne Vinaigrette. A recipe from a popular Denver restaurant.

Grilled shrimp salad with avocado, orange wedges, mint and cherry tomatoes

The flavors in this healthy shrimp salad are absolutely fresh and divine. The citrus and mint dressing that soaks the sweet cherry tomatoes and the bright red onion is so very tasty.

And with a lively surprise of hot sauce, you’ll fall in love.

The crispy grilled shrimp are sweet and luscious. And the garnish of fresh orange wedges and healthy avocado, you’ve got a fabulous main course seafood salad.

One of the keys to this grilled shrimp salad is sweet orange slices. Orange slices that have had the white bitter pith properly removed. You find instructions on how to supreme an orange below.

How To Remove White Pith From An Orange

Before we get to the recipe, I want to show you how to “supreme” an orange. That means, to cut the rind off the orange to remove the white bitter pith. And create orange wedges that are clean, pleasant to the eye and the palate. A technique I learned at Culinary School.

How to peel an orange to remove the white pith. How to supreme an orange.
  • With a sharp knife, slice the two ends off of the orange.
  • Turn the orange onto one of the ends, and angle the knife so that you can slice the first piece of rind from the orange.
  • Move the knife downwards and along the curve of the orange.
  • Don’t be shy with this, you want to make sure you’re cutting off that white pith.
  • Continue slicing the skin from the orange until you have a completely naked piece of fruit.
  • You’ll then find those thin white lines that mark where the segments are.
  • Using the tip of your knife, cut along those lines and remove the pieces of orange into wedges.

Voila, clean orange slices that have no flavor indication of that white bitter pith flavor.

Culinary School Tip: Tip: hold the peeled orange over a bowl to separate the wedges and capture the juice for a vinaigrette.

Now that we’ve got that beautiful clean orange, let’s make this grilled shrimp salad.

Let’s Make This Grilled Shrimp Salad

This fresh citrus shrimp salad recipe is one that can most certainly grace your dinner table year round. With the containers of orange, red and yellow petite tomatoes that are available to us, you can have Summer in a bowl, year round.

This shrimp salad is a great recipe for clean eating during the Winter and Summer months. Use your outdoor grill in the warm months and grab that stove-top grill pan during the Winter.

Raw shrimp in a white bowl with a marinade of orange juice and cilantro

15 minute marinade for grilled shrimp

We’ll first marinate the shrimp.

  • Simply place raw, deveined and peeled shrimp in a deep bowl.
  • Add olive oil, hot sauce, orange juice and mint.
  • Let this sit for about 15 minutes.
  • You can leave or remove the tails. I like to leave them.
Salad dressing for grilled shrimp salad with red onion, cherry tomatoes, cilantro and olive oil and hot sauce

Meanwhile, slice the tomatoes, the onions and chop the cilantro. Place this in another bowl and add lime juice, olive oil and more hot sauce. Set aside and grill the shrimp.

Stove-Top Pan Grilled Shrimp for Salad

Is your grill covered in snow most of the Winter like mine? Just grab your stove top grill pan. It works beautifully to sear shrimp. Let’s take a look:

  • I simply spray the pan with Pam. Or you can use a silicone brush to coat the pan with olive oil. Heat grill pan over medium high heat.
  • Once the pan is hot, add the shrimp.
  • Most importantly, don’t let the shrimp touch. You need air to circulate around each piece. If you crowd the pan, you’ll find moisture building. This will prevent the shrimp from getting that perfect sear with those perfect grill marks.
  • Cook shrimp in batches if you need to.
  • Let the shrimp cook about 2 minutes per side.
  • Shrimp have a built in pop-up timer – as soon as they turn pink, they’re cooked.
  • Done!

To grill the shrimp outdoors, coat the grates of a grill with oil and heat to medium high. Add the shrimp and watch them closely. Grill 1 – 2 minutes per side. I like to use a slotted grill pan for shrimp. With the cost of premium quality shrimp, I don’t want to lose any between the grates.

Assemble The Salad

  • To plate the salad, add a big spoonful of the onion and tomato dressing to a plate.
  • Add orange slices and sliced avocado and top with the grilled shrimp.
  • I’ve added some garnish of frisee lettuce for garnish.

Grilled Shrimp Salad with Avocado and Orange

I hope you give this grilled shrimp salad recipe a try. It’s truly a very special main course shrimp salad recipe.

And don’t miss my Seafood Category. You’ll find lots of great recipe ideas. And don’t miss the most popular shrimp recipe on my site. It’s an appetizer recipe for Campechana. Mexican shrimp cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Grilled shrimp salad with avocado, orange wedges, mint and cherry tomatoes
Print Recipe
5 from 2 votes

Grilled Shrimp Salad with Avocado, Orange and Citrus Mint Dressing

Sweet grilled shrimp are tossed with avocado, petite tomatoes and red onion that have been marinated in a lively citrus mint dressing.
Prep Time30 minutes
Cook Time5 minutes
Resting time15 minutes
Course: Main Course Salad
Cuisine: Amerian
Servings: 4
Calories: 368kcal
Author: Lea Ann Brown

Ingredients

  • 2 oranges
  • 2 teaspoons hot sauce
  • ¼ cup extra-virgin olive oil plus 1 Tablespoon
  • 2 tablespoons fresh mint chopped
  • Salt and freshly ground black pepper
  • 24 large shrimp shelled and deveined, about 1 ½ pounds
  • 3 tablespoons fresh lime juice
  • 1 cup cherry tomatoes halved
  • ½ small red onion thinly sliced
  • ¼ cup coarsely chopped cilantro
  • 1 pinch dried oregano preferably Mexican oregano
  • 1 teaspoon brown sugar
  • 2 Hass avocados cut into thin wedges

Instructions

  • With a knife, peel one orange to remove the bitter pith.
  • Using a juicer, squeeze the 2nd orange and place the juice in a small bowl.
  • Add 1 teaspoon of the hot sauce into the orange juice. Add 1 tablespoon of olive oil and the mint. Whisk and season with salt and pepper.
  • Add the shrimp and with a large spoon, gently toss to coat the shrimp with the marinade. Let this sit for 15 minutes.
  • In another bowl, place lime juice, the remaining ¼ cup of oil. Add the remaining teaspoon of hot sauce and brown sugar. Whisk to emulsify then add the tomatoes, onion, cilantro and oregano, Season lightly with salt. Toss to combine with a large spoon to combine.
  • Oil the grates of the grill. Or preferably coat a grill basket with Pam. Heat grill to medium high heat. Or coat a stove top grill pan with Pam. Heat the grill pan over medium high heat.
  • Once the pan or grill is hot, add the shrimp. Don't over-crowd shrimp. Cook the shrimp in batches if necessary. Crowded shrimp will build mositure and not sear properly.
  • Grill the shrimp over high heat for about 4 minutes, turning once or twice until lightly charred and cooked through.
  • To plate, place a large spoonful of the tomato dressing on plates. Add the sliced avocado and orange slices. Top with grilled shrimp. Garnish with frisee lettuce (optional)

Nutrition

Calories: 368kcal | Carbohydrates: 21g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 346mg | Potassium: 763mg | Fiber: 9g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 62mg | Calcium: 104mg | Iron: 2mg

Grilled Shrimp Salad with Avocado and Orange…It’s what’s for Dinner

Grilled Beef Sirloin Steak with Zesty Caper Relish

By 6 Comments

A relish made with pepperoncini, capers and sun-dried tomatoes is a zesty rich and bright accompaniment to succulent grilled sirloin. This beef sirloin steak recipe is easy enough for your weeknight meal rotation.

Sliced sirloin steak on a cutting board topped with pepperoncini and caper relish and sprinkled with Maldon sea salt.

Sirloin Steak Facts

A good beef sirloin steak is one of my favorite choices for a steak dinner. It’s readily available at the grocery store, and it’s affordable. Beefy in flavor and if cooked right, tender, juicy and delicious.

The sirloin steak is a primal cut. The sirloin is divided further into the sirloin top butt and the bottom butt. The top butt is tender enough to be cut into boneless sirloin steaks.

The bottom butt, which is tougher, gives us the tri-tip steak, sirloin tips, or ground beef. So what sirloin steak is best?

I always look for and purchase USDA labeled Top beef sirloin steaks. Even though they are less tender than ribeyes, T-bones, or strip steaks, they're juicy and flavorful when grilled or pan seared.

How to Grill Sirloin Steak, Indoor or Pan Grilled

During the Winter months, a cast iron skillet or a good heavy bottomed grill pan will cook a beef sirloin steak to perfection.

Since they're relatively lean, sirloin steaks should not be overcooked. Grab your favorite marinade or rub, a sirloin will soak up marinades better than more expensive cuts.

Don’t cook sirloin past medium or they’ll taste dry. A quick sear and a cut against the grain is a sirloin’s best friend.

I love a good steak from the outdoor Weber, but I also love a good pan seared Sirloin steak straight from the stove top.

How To Make Pan Seared Steak: Pan-searing sirloin on the stovetop is one of the quickest and easiest methods. It allows you to keep an eye on your steak while it cooks. Sear steak over high heat until a brown crust forms, about 1-2 minutes per side. Then reduce heat to medium and cook to desired doneness, about 2 minutes per side for rare. 135 degrees is recommended.

But what stove top pan should you choose for this beef sirloin steak recipe?

A French Steel, a cast iron, or a stove top grill pan. All have properties that distribute heat very well, insuring a quick reliable crispy sear.

Follow this same theory for your outdoor grill. Heat grill to 500 degrees to get the grates nice and hot. Turn the grill down to 350 degrees and place the steak on the hot grates. Cook3 – 4 minutes per side. Remove from grill, let rest 10 minutes, tented in foil and then slice against the grain.

What’s in Your Fridge?

A 55 gallon drum of pepperoncini peppers perhaps? Yup, I’m one of those Costco shoppers who upon occasion will purchase a very large container on the premise that it’s only 50 cents more than a container a fraction of the size at the grocery.

End result? That Costco container takes up prime refrigerator real estate for far too long.

With that said, I’ll be looking for ways to use pepperoncini. Let’s start with this sirloin steak recipe.

Why This Sirloin Steak Recipe Works

For so many reasons.

First of all, about 10 minutes of prep, and about 10 minutes of cook time, 10 minutes of rest time and your steak is ready to eat.

Brown sugar and paprika steak rub for a sirloin steak

The rub for this sirloin steak is a combination of sweet paprika, brown sugar, salt and pepper. The sugar not only seasons, but it helps with browning and crust formation.

The flavors in the zesty relish of which consist of tangy pepperoncini, savory rich sun-dried tomatoes, and briny capers blend very well together and compliment the savory/sweet flavor of the steak. Dijon mustard and Worcestershire sauce is added to the relish for an extra delicious level of flavors.

Sirloin steak pan grilled and sliced on a cutting board. Topped with pepperoncini, caper, dijon, sun-dried tomato relish

Recipe for Pan Grilled Beef Sirloin with Caper Relish

I hope you give this pan seared beef sirloin recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite pan grilled steak recipe, let me know, I’d love to give it a try.

For a fresh steak meal, I usually don’t serve anything more than a tossed green salad with a grilled steak. But if you’re looking for ideas:

What to serve with Sirloin Steak

My first choice is to serve this with Ina Garten’s Mac and Cheese with Tomatoes. A great combination of flavors to compliment that steak. Here are some other choices.

More Pan Seared Steak Recipes

Print Recipe
5 from 1 vote

Beef Sirloin with Pepperoncini and Caper Relish

A relish made with pepperoncini, capers and sun-dried tomatoes is a zesty rich and bright accompaniment to succulent grilled sirloin.
Prep Time10 minutes
Cook Time10 minutes
Resting Time10 days
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 378kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons sweet paprika
  • 1 teaspoon brown sugar
  • Kosher salt and freshly ground pepper
  • 1 ½ pounds sirloin steak 1 ¼ inches thick
  • ¼ Cup olive oil
  • 3 cloves garlic thinly sliced
  • ½ Cup sweet onion diced
  • 1 teaspoon sage fresh, or ¼ teaspoon dried sage
  • 2 Tablespoon capers drained and rough chopped
  • 3 Tablespoons Pepperoncini peppers seeded and chopped
  • 2 Tablespoons Sun Dried Tomatoes in oil, cjopped
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  • In a small bowl, combine paprika, sugar salt and pepper. Pat over steak on both sides.
  • In a small skillet, heat olive oil. Add garlic, onion and sautee until soft, about 3 minutes. Add remaining ingredients and keep warm to steep the flavors while you grill the steak.
  • Heat grill, or spray a cast iron or grill pan with Pam. Heat the pan heat a grill pan over medium high heat. Add the steak.
  • Cook steak about 7 minutes total, turning once. Meat thermometer should read around 135 degrees for medium rare. Let steak rest for 5-10 minutes tented with foil. Slice against the grain and top with relish.

Nutrition

Calories: 378kcal | Carbohydrates: 6g | Protein: 38g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 247mg | Potassium: 763mg | Fiber: 1g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 4mg

Beef Sirloin with Pepperoncini and Caper Relish…It’s What’s For Dinner

Overnight Flank Steak Marinade

By 6 Comments

This overnight flank steak marinade is a tangy spicy savory mix for flavor that comes alive on your grill. This Southwest inspired Flank Steak marinade is just what Summer ordered.

If you love cooking with flank steak, don’t miss another one of a favorites for Tangy Flank Steak with Horseradish Sauce. Another great marinade idea for grilled flank steak.

Grilled flank steak topped with sliced green onions

What You Can Expect From This Recipe

Grilled flank steak is about the easiest and most reliable beef steak you can cook.

It only takes about 5 – 6 minutes per side to cook on the grill. Does grilling life get any better than that? Plus it’s a lean cut of meat, so my waist line says, “thank you very much.”

And finding a great overnight flank steak marinade is worth it’s weight in gold. This flank steak marinade includes some of your favorite ingredients for a big bam of flavor. The aroma from this flank steak when it hits that grill is intoxicating.

Over the years flank steak has been pretty much our go-to when Summer grilling season is in full swing. When prepared properly, flank steak is cut of meat that laps up about any marinade concoction you throw its way.

And preparing an overnight flank steak marinade, not only imparts incredible flavor into the beef, but saves time when you’re ready to start cooking dinner.

A recipe from one of our Colorado Junior League Cookbooks, this is a Southwestern themed marinade. The title of the recipe reads San Juan Flank Steak.

Let’s Take a look.

Table of contents

Overnight flank steak marinade ingredients.
  • Olive oil: Olive oil will keep the meat moist during this long marinade process.
  • White Vinegar: Putting vinegar in marinades will help flavor and tenderize the meat. The acidity in vinegar helps break down connective tissue and make the meat softer.
  • Hot Spices: We’ll use Tabasco Sauce and New Mexico Red Chile Powder to bring some spicy heat to the meat.
  • Aromatics: Mexican Oregano and Garlic

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy

Whisking ingredients in a bowl for overnight flank steak marinade.
Placing flank steak and marinade ingredients in a plastic bag to marinate overnight.
  1. Step 1: In a small bowl use a whisk to mix together the marinade ingredients until well blended.
  2. Step 2: Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can. Use your hands to squish the bag around several times to make sure the beef is fully coated with the marinade. Place in refrigerator and marinate overnight.

How To Marinate Flank Steak

Marinating flank steak is as easy as falling off a log. But there are a couple of techniques to keep in mind.

Flank steak is flavorful, lean and a somewhat tough cut of meat that benefits from an overnight soak that includes an acid such as vinegar, lime or lemon juice. This helps break down the connective tissue to produce a tender cut of meat, once cooked.

Along with your choice of acidic liquid Just throw in some of your favorite seasonings.

I’ve seen recipes that instruct one to score the meat with a sharp knife to encourage the flavor to penetrate the steak. Which seems to make sense.

However, I’m sticking by the golden rule of never piercing your meat. You want the end result to be as juicy and flavorful as possible. Any kind of piercing, jabbing as you cook, or cutting will release valuable juices.

Please use tongs when turning your meat.

All you need for this overnight flank steak marinade are simple ingredients and a zip lock gallon bag.

How Long Can You Marinate Flank Steak?

Culinary School offered this advice and flank steak marinade time. Flank steak can be marinaded for as short of time as 2 – 3 hours, or up to 12 hours to enhance flavor and tenderness. A 24 hour marinade is discouraged, especially when acids like lemon juice, or lime juice are involved. They can encourage the steak to become mushy.

Does Flank Steak Have to Be Marinated?

To marinate or not to marinate? That is the question. Although marinating is fine for a flank steak, it most certainly isn’t a requirement.

I have grilled many flank steaks that have produced very tender results without a marinade. The secret is to make sure you don’t overcook the steak, and then slice it thinly in the opposite direction to how the grain of the meat is running.

And in leu of the marinade, just rub the flank steak with your favorite seasonings before grilling. A good example is this recipe for Grilled Flank Steak with Caramelized Sweet Corn. A simple seasoning of salt and pepper is all you need.

Sliced grilled flank steak served with a kale salad

Overnight Flank Steak Marinade Recipe

The marinade in this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I’d suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce.

Side Dish Recommendation Zucchini and Potato Skillet with Thyme. This is a great side for any grilled steak recipe.

I hope you give this Overnight Flank Steak recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe. Your input is valuable to me.

More Flank Steak Recipes

Don’t miss my Beef Category for more beef and flank steak recipes. That’s where you’ll find the most popular flank steak recipe on my site for Beef Tagliata. A fabulously flavorful and easy Italian steak recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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A grilled sliced flank steak that's been marinated overnight.
Print Recipe
5 from 1 vote

Overnight Flank Steak Marinade

This Grilled Flank Steak Recipe is just what Summer ordered. Flank steak is marinated overnight in tangy spicy savory mix for flavor that comes alive on your grill.
Prep Time15 minutes
Cook Time10 minutes
Marinate1 day
Course: Main Course Beef
Cuisine: Amerian
Servings: 4
Calories: 481kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds flank steak
  • ½ Cup olive oil
  • ¼ Cup white vinegar
  • 1 teaspoon salt
  • ¼ teaspoon Tabasco Sauce
  • 2 teaspoons Mexican oregano
  • 2 teaspoons New Mexico red chile powder or Ancho Chile Powder
  • 1 teaspoon garlic minced

Instructions

  • In a small bowl use a whisk to mix together the marinade ingredients.
  • Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can.
  • With your hands, squish the bag around several times to make sure the beef is fully coated with the marinade.
  • Place in refrigerator and marinate over night.
  • Preheat grill to 600 hundred degrees. Lower heat to medium, or 350 degrees.
  • Remove flank steak from marinade. Grill 5 – 6 minutes per side. Let rest 5 minutes tented wtih foil. Then slice the meat across the grain. Top with sliced green onions for presentation. Serve immediately.

Notes

The marinade for this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I’d suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce.

Nutrition

Calories: 481kcal | Carbohydrates: 1g | Protein: 37g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 696mg | Potassium: 612mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3.3mg

Overnight Flank Steak Marinade … It’s Whats for Dinner

Inspiration for the name San Juan Grilled Flank Steak Recipe

The San Juan Mountains are a high and rugged mountain range in the Rocky Mountains in southwestern Colorado and northwestern New Mexico. In my opinion some of the most outstanding scenery in our state. The area around Ouray, Telluride, Durango Creed and Lake City has provided us with several stunning vacation memories. Photo below.

Photo of Uncompahgre Peak in the San Juan Mountains Southwest Colorado from Slumgullian Pass
Uncompahgre Peak, San Juan Mountains Southwest Colorado Taken from Slumgullian Pass