Flank is an excellent cut of beef that takes well to marinades, making it oh-so-tender. This is a very easy recipe for a blender-made marinade featuring cumin seed, garlic, olive oil, and jalapeños. Be sure to thinly slice the cooked steak against the grain for the tenderest, tastiest meat. I like to serve the steak topped with sliced avocado or a favorite salsa.
Grilled Southwestern Flank Steak ingredients:
1 1/2 to 2 lbs. flank steak, skirt steak or flat-iron steak (I use flank here)
1/3 cup cumin seeds
A handful of cilantro or Italian parsley (I don’t like cilantro, so I use parsley to help give the marinade some color and flavor.)
2-3 jalapeño chile peppers, stemmed and chopped (I don’t bother to seed them, but you can if you want to cut down on the heat.)
2-3 garlic cloves, peeled and chopped
1/3 cup fresh-squeezed lime juice
1 Tbs. cracked black pepper
1 1/2 tsp. salt
1/2 cup olive oil
Flank Steak method:
1. Lightly toast the cumin seeds in a dry skillet over medium-low heat until fragrant.
2. Place all of the ingredients except the steak into a blender or food processor. Puree until you have a paste with a creamy texture, much like pesto. If the marinade is too thick (if you can’t pour it), add a little more olive oil or water to thin the paste out a little.
3. Pour the paste into a sealable freezer bag and add the meat. Seal the bag and refrigerate for 24 or up to 48 hours. (If you don’t have that much time, allow the meat to marinade for at least six hours.)
4. Preheat a grill to high. Sear the flank steak on both sides, 3-4 minutes for medium-rare — about 130 degrees F. on an instant-read thermometer. Cook longer (obviously) if you want your meatless rare.
5. Wrap the cooked steak in foil and allow to rest for 10 minutes.
6. Slice the steak against the grain and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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