Saturday, May 14, 2011

Garlic, Lime, Cilantro Marinated Flank Steak

A couple of months ago I started something called Crossfit, it can be slightly intense and I've finally just stopped telling my mom about ripped hands, bruises and sore muscles (oh HI mom!) but it's wicked fun and very rewarding! Sometimes it's strange what your body craves but when your body craves something, there's usually a reason for it. A couple of months ago I started craving more meat, really RED MEAT. Braised shortribs, grilled porterhouse steak with fleur de sel, marinated flank. It slightly saddens me that I don't crave cookies as much anymore, what's going on here!?

I have so many friends who are intimidated to cook with meat, of any kind but I just want everyone to know that it can truly be easy and not intimidating in the least.

Which brings me to flank steak, a favorite of mine and in my opinion one of the most overlooked cuts that if cooked and prepared right, can rival even the most expensive cuts of beef. First it needs to be marinated, it's a pretty lean cut so it lacks flavor from fat. Second it should be cooked medium to medium-rare and third, it needs to be cut against the grain and thinly sliced. That's it, that's all and you're on your way to amazingness! (Huh why do I sound like an infomercial? ShamWOW!) but really, try it!

Garlic, Lime, Cilantro Marinated Flank Steak
1 2lb flank steak
2 limes (zest & juice)
1 handful fresh cilantro (stems included)
3 garlic cloves
1/8 cup olive oil
2 tbsp raw honey
1/2 tsp chili flakes
S+P to taste

* Grain on the flank is when you can see the fibers of the meat running in one direction (it is very visible on a flank steak)

1. Score the flank with 1/4" deep cuts with a knife, against the grain*
2. Combine the rest of the ingredients in a food processor or chopped finely and combined
3. Marinate meat for 4-6 hrs or up to 2 days. Can also be frozen at this point
4. If using the oven adjust rack to the very top, preheat to broil. If using bbq, preheat on high
5. Scrape off remaining marinade, for oven: place on a baking sheet that has a rack on top (I used
a metal cooling rack)
6. Cook for 5-7 minutes on each side for medium rare (close oven door or bbq lid)
7. Let meat rest for 5-10 minutes before slicing
8. Slice against the grain and on a diagonal in thin slices.

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