Mexican flavors of lime, cumin and cilantro give this lean flank steak big flavor. Try the marinade with chicken too. Serve with grilled onions and peppers, corn tortillas and a salad. The marinade doubles as a sauce for the grilled steak. Not a cilantro fan? Try a combination or fresh Italian parsley and oregano.
Course Main Course
Marinade & Sauce
1/2cuppacked cilantro leaves
1/3cuplime juiceabout 4 limes
1/3cupolive oil or avocado oil
1 1/2teaspoonsground cumin
3large garlic cloveschopped fine
1/2large jalapeñoseeded and chopped fine
1 1/4 - 1 1/2poundsflank steaktrimmed of any extra fat
Sea salt and ground black pepper
Make marinade by combining cilantro leaves through jalapeño in blender. Puree until smooth. You may need to scrape down sides and puree again for complete smoothness.
Place steak in a heavy zip bag. Cover steak on both sides with approximately 1/3 cup of the marinade and squeeze out air. Reserve the rest of the clean marinade for your sauce. Marinate flank steak, refrigerated, for 2-3 hours or overnight for best flavor.
When ready to grill, remove steak from the refrigerator and allow to stand approximately 45-60 minutes to get the chill off. Pre-heat grill over high heat. Clean grill grate with wire brush then brush with oil. When grill is hot, drain marinade off of steak. Sprinkle both side with salt and pepper. Grill flank steak approximately 5-7 minutes per side. Flank steak is best done medium rare, to about 125º.
When done, allow steak to rest for a few minutes before slicing to insure moist meat. Slice cross-grain into thin strips. Serve with clean marinade as sauce on the side or drizzled over the top.
Grill Tip – For perfect grill marks, use the 10:00 and 2:00 trick. When you lay the meat on the grill, point one end towards 10:00 on the clock. When first set of grill marks are set, move that point to 2:00. When grill marks are set, flip the steak and finish grilling.
Recipe from Chef Sally Cameron of AFoodCentricLife.com