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Mexican Fiesta Flank Steak




Source of Recipe


Publix






Recipe Introduction


Flank steak is lean and flavorful. It absorbs flavors from marinades well because of its flat shape and coarse grain. For tender results, slice it thinly and across the grain.





List of Ingredients



• 1 (1-1/2 to 2 lb) beef flank steak or skirt steak
  
• 1/2 cup finely chopped organic onion
  
• 1/2 cup snipped fresh cilantro
  
• 1/4 cup lime juice or lemon juice
  
• 3 T organic olive oil
  
• 1/2 tsp salt
  
• 1/2 tsp ground cumin
  
• 1/2 tsp dried oregano, crushed
  
• 1/4 to 1/2 tsp cayenne pepper or 1 fresh or pickled jalapeno chile pepper, chopped
  
• 3 medium organic red, yellow, and/or green sweet peppers, quartered
  
• 6 whole grain tortillas (warmed if desired) or hot, cooked brown rice
  
• 1 organic tomato, cut into thin wedges
  
• desired organic salsa
  






Instructions



1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
   
2. For marinade, in a small bowl combine onion, cilantro, lime juice, 2 T of the oil, salt, cumin, oregano, and cayenne pepper. Pour marinade over steak. Seal bag; turn to coat steak. Marinated in the refrigerator for at least 12 hours or up to 24 hours, turning bag occasionally.
   
3. Drain steak, discarding marinade. for a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness, turning once halfway through grilling.
   
4. While steak is grilling, brush sweet peppers with the remaining 1 T oil; add sweet peppers to grill. Grill for 8 to 10 minutes or until tender and slightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, and later sweet peppers, on grill rack over heat. Cover and grill as above).
   
5. To serve, thinly slice steak across the grain. Slice sweet peppers into strips. Serve the steak and sweet peppers with tortillas, tomato wedges, and salsa.
   






Final Comments


Makes 6 servings