Grilled Flank Steak with Lime and Cilantro

Grilled Flank Steak with Lime and Cilantro

When I was “camping” down by the river this summer, my friend, Jill, grilled up a flank steak marinated in a garlic, lime and cilantro sauce. Wow! As soon as I was home I tried to recreate the recipe. I’m not sure if it’s exactly the same, but it’s pretty darn close and it was almost impossible to get a picture of it. It’s always gone before I can get the camera aimed.

2 lbs flank steak
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon chili powder
Pinch of red pepper flakes
1/4 cup olive oil
Juice from 2 limes
4 cloves of garlic, peeled and sliced
1/4 cup fresh cilantro, chopped

First, tenderize and score your meat. With a meat tenderizer, gently pound both sides of your steak. Then, using a sharp knife, make diagonal slices about an inch apart across both sides of your meat. Do NOT cut all the way through. Your goal is to make very shallow scratches in the meat to allow the marinade to penetrate better.
In a small dish , mix together your salt, pepper, cumin, chili powder, and red pepper flakes. Rub your spice mixture all over both sides of your flank steak. Next, mix the olive oil, lime juice, garlic and cilantro in a small bowl. Combine your meat with the marinade in a rectangular shallow dish with a lid or an airtight bag. Flip the meat over and back a couple times to make sure both sides are completely coated. Stick the meat in the refrigerator and let it marinate for at least 2 hours or overnight, flipping it occasionally.
Take your meat out of the refrigerator 20 minutes before grilling time to allow it to come to room temperature. Preheat your barbecue to medium heat.
Pull your meat out of the marinade, slap it down on the grill, close the lid, and let it grill for about 6 minutes. Flip it and grill another 4-6 minutes depending on how well done you like it.
Remove your meat from the grill and let it rest for 5-10 minutes, then slice it up and serve. Enjoy.

YIELD: 5-6 servings