This is a fabulous and unique marinade! The combination of tangy and mildly spicy is unexpected and wonderful. (It isn’t too hot, so kids should be able to eat it just fine.) We grill a lot in the summer, and we have some favorites like this, this, and this. But we also love to try new things, and this Cuban Flank Steak payed off!
Cuban Flank Steak
Submitted by Mindy ~ The Sisters Cafe
1 large flank steak (1-3lbs)
1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 Tbsp soy sauce
1/2 tsp ground chipotle chili powder (or use your favorite hot sauce)
2 tsp lime zest
Combine marinade ingredients. Put flank steak into a ziploc bag and pour marinade in, seal bag, and marinate all day in refrigerator (up to 24 hours).
Take meat out of refrigerator and let it come to room temperature before grilling. Oil the grill with a paper towel dipped in olive oil. Then preheat grill to medium high (you should only be able to keep your hand near the grilling surface for a few seconds).
Grill approximately 4-5 minutes per side for medium rare or 6 minutes per side for medium. I wouldn’t cook flank steak more than medium or it will be tough. Cooking time will depend on the thickness of your flank steak. Use a thermometer for best results (140-145 for medium rare/155-160 for medium).
Remove meat from grill and allow to rest for 5 minutes. You can cover with foil to keep warm if desired. Slice across the grain and serve hot with slices of fresh lime.
Recipe Source: KalynsKitchen.com