GRILLED CUBAN FLANK STEAK
Flank steak is delicious when it's marinated in Cuban flavors and grilled!
Provided by Kalyn Denny
Categories Grilling
Time 8h12m
Number Of Ingredients 10
Steps:
- Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator. (You can marinate up to 24 hours if desired.)
- Take meat out of refrigerator and let it come to room temperature before grilling.
- Oil the grill with a paper towel dipped in olive oil, then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds.)
- Grill meat to desired doneness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. I wouldn't cook flank steak more than medium or it will be tough.
- Cooking time will depend on the thickness of your flank steak, the best way to judge the doneness is to use an Instant Read Meat Thermometer (affiliate link), cooking to 140-145 for medium rare or 155-160 for medium. (The meat in the photo was cooked about 5 minutes per side.
- Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.)
- Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat.
Nutrition Facts : Calories 117 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 156 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CUBAN MARINATED STEAK
This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.
Provided by Michael Batt
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
- Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 3.9 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.4 g, Sodium 1428.4 mg, Sugar 1.4 g
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
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