1/2 Onion 1/4 Cup Chopped Cilantro 6 Cloves Garlic
1 Pinch Salt , for after slicing
Wet Ingredients:
1 Tbs. Chile Powder 1 Tbs. Red Vinegar 1 Tbs. Soy Sauce 2 Tbs. Olive Oil 2 Tbs. Lime Juice 1 tsp. Coarse Ground Black Pepper 2 tsp. Oregano, dry
Trim as much fat off of the meat as you can.
Place meat into a large baking dish or pan.
Using a fork, stab (jaccard) the meat all over a few dozen times.
This will help to tenderize the meat: it is similar to docking pastry or pizza dough.
Slice the onion thin.
Chop garlic and cilantro.
Mix all wet ingredients together.
Sprinkle garlic evenly across the meat.
Follow with the onion and cilantro.
Pour the wet marinade over the meat.
Using your fingers, rub all ingredients into the meat.
Turn meat over and do the same to the other side.
Cover meat and refrigerate for at least two hours or up to twenty-four hours.
The longer the better.
You can grill the meat any way that you like.
You can even broil it in your oven.
I like to heat my griddle on the bbq until it is burning hot and cook the meat with the lid closed.
Cook the meat about four to five minutes on each side.
The flank steak is always best served on the rare side.
Remove the meat from the heat and let it rest for five minutes.
Flank steak needs to be cut at a forty-five degree angle.
If you don't know that is, just imagine cutting a square diagonally from the upper right hand corner down to the bottom left hand corner.
Flank steak also need to be cut across the grain.
If you don't know what that means just imagine the barber cutting your hair.
Slice as much meat as you are going to eat.
Try to slice the meat as thin as you can.
You can slice the rest later, after the meat has cooled.
This two pound piece of meat can easily serve six people.
New Taste Thinking:
Flank steak absolutely qualifies as a lean protein. The only issue with flank steak is that it can be tough, which is usually do to mishandling of the meat. With a little practice you can master the technique of cooking a flank steak. Once you see how easy it can be you will be able to enjoy the very reasonably priced and delicious cut of meat more often.
