Thursday, May 8, 2014

Grilled Cumin-Chili- Flank Steak

Grilled Cumin-Chili Flank Steak
(4 servings)


2 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Lime Juice
2 tbsp. Ground Chili Powder
2 tsp. Ground Cumin
1 clove Fresh Garlic, minced
1 tsp. Kosher Salt
1½ – 2 lb. Flank Steak


In a small mixing bowl, combine well all ingredients except steak. Spread the mixture all over steak including both sides. Let the steak sit at room temperature with mixture on for 30 to 60 before placing on grill. Grill over medium-high heat for 8 to 10 minutes or to desired doneness. Remove steak and let it rest for 5 to 10 minutes before slicing. Slice on the bias across grain starting at the thin end and working towards the thick end. Serve with your favorite side dishes.

Note: This steak goes well with small warm tortillas. You might want to serve my Mango Salsa (V) with it.

Ideas for Future Efforts

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