|Salad made with above leftover flank steak, romaine, roasted cauliflower, pickled onions, mushrooms & blue cheese vinaigrette|
Thursday, May 10, 2012
Flank Steak with Lime Marinade
Recipe from Everyday Food Great Food Fast
Husband-Tested in Alice’s Kitchen
We had just finished our dreaded clean-off-the-porch tasks and were ready to enjoy the fruits of our labors. So, to celebrate the start of summer grilling, we invited friends and my mother over for a porch party. I served this marinated flank steak along with Roasted Cauliflower, Grilled Romaine withBlue Cheese Vinaigrette and Pickled Onions plus Indian Yellow Rice. This meal may have seemed to our guests to take hours to make, but, in fact, took less than one hour of active prep time. The steak was quite tender, juicy and tasty due to the yummy marinade. So, fire up the grill and enjoy this delicious dish. (If you have any steak left over, cut it into bite-size pieces and toss it in a salad for lunch the next day.)
1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper
In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, at least 1 hour.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.