Saturday, July 27, 2013

Citrus Marinated Flank Steak

This was so good.  And a really nice alternative to how we usually cook steak (balsamic vinegar and Montreal steak seasoning).  I barely got a picture before we devoured it.

Citrus Marinated Flank Steak
from Jan's Sushi Bar

Juice of 1 orange
Juice of 2 limes
1/4 cup extra virgin olive oil
2 garlic cloves, roughly chopped
1 tbsp chipotle chili powder (I used Mexican-style chili powder because I couldn't find this)
3 tbsp chopped cilantro
1 tsp ground cumin
1 tsp salt
2 lb flank steak (I used London Broil)

With a small, sharp paring knife, score the steak on both sides.  Combine all other ingredients in a food processor or blender until smooth.  Place the steak in a large resealable bag and pour the marinade in.  Seal the bag and marinate at room temperature for at least 2 hours.  When you're ready to cook, heat your grill to high heat (to sear meat).  Drain the steak and discard the marinade.  Sear the steak on each side 3-4 minutes.  Turn the grill down and move the steak away from the direct heat.  Cook until the internal temperature reaches 135F.  Remove the steak to a cutting board and let it rest for 10 minutes before slicing.

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