Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 9 2020
Grilled Chile-Lime Flank Steak
image from cookinglight.com
1/2 cup chopped fresh cilantro stems
3 tablespoons fresh lime juice
3 tablespoons olive oil, divided
3/4 teaspoon crushed red pepper, divided
1 pound flank or skirt steak, trimmed
Cooking spray
1/2 teaspoon kosher salt
1/4 cup vertically sliced red onion
1/4 cup loosely packed fresh cilantro leaves
1 tablespoon sliced garlic
4 lime wedges
Preheat grill to high (450°F to 550°F).
Place cilantro stems, juice, 1 1/2 tablespoons oil, and 1/2 teaspoon crushed red pepper in a mini food processor; process until smooth. Place cilantro mixture in a shallow dish; add steak, turning to coat. Let stand 10 minutes.
Coat grill grate with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with salt. Add steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
Place steak on a platter; sprinkle with remaining 1/4 teaspoon crushed red pepper, onion, cilantro leaves, and garlic. Drizzle with remaining 1 1/2 tablespoons oil. Serve steak with lime wedges.