Recipe: Citrus Marinated Flank Steak

For Christmas I wanted a juicer. I'm simple like that - I have always wanted one. My BFF came through and got me this great OXO Good Grips Citrus Squeezer! I wasn't sure at first which way you put the fruit in - it seems like you'd put it in to match the squeezer shape - but no - I just saw Martha do it and you put it in opposite of that! You put your fruit in flat side down - then the juicer gets all the good stuff out!

What should I make today with my wonderful juicer? Citrus Marinated Flank Steak sounds good!

Whisk the juice and zest from oranges & limes plus olive oil, garlic, chili powder, cumin and salt. 

Marinate for a couple of hours...

 Then onto the grill pan (or grill) you go! I had to cut mine in half because the flank was long. 

 Flip once - don't mess with your meat (that's what she said) - then press on it. If it's tender like the inside of your thumb - that's medium rare. (For a visual & more info - click here.)

Take the steak off the heat and let it rest 5-10 minutes and then slice. This was perfectly medium rare (my favorite!)!

Citrus Marinated Flank Steak

  • The juice & zest of 1 orange
  • The juice & zest of 2 limes
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pound flank steak

  1. With a small, sharp paring knife score the steak on both sides.
  2. Combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for at least 2 hours.
  3. Prepare the coals on the grill until they are glowing red with a white ash around them. Drain and discard the marinade and place the steak 4 inches over the coals; sear quickly, about 3 to 4 minutes on each side.
  4. Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135 F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.

Adapted from

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