Spicy Southwestern Flank Steak
- Prep Time 10 min.
- Cook Time 25 min.
- Serves 4
Recipe Provided By: Cook's Illustrated
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1. Ingredients
- 5 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon minced garlic
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons fresh cilantro leaves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- Ground black pepper
- 1 (2 pound) beef flank steak, trimmed of excess fat
- Table salt
Nutrition Info
Per Serving
- Calories: 572 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 41 g
- Protein: 45 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Whisk first 9 ingredients together in a small bowl until marinade is combined. Place flank steak in a zipper-lock bag or in a shallow, nonreactive pan. Pour marinade over contents and seal or cover. Transfer bag or pan to refrigerator and marinate steak, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute the marinade, for at least 3 hours, 24 hours if possible.
- Heat grill or broiler. Remove steak from bag or pan and sprinkle with salt. Place on a roasting pan or hot grill rack. Cook steak on grill or under broiler, turning once, until medium-rare, 8 to 10 minutes. Transfer steak to a platter and cover with aluminum foil to let juices settle, about 5 minutes. Holding knife at a slight angle, cut thin slices across the grain. Serve immediately.
Yield: 4 servings
3. Still Hungry?
Flank steak is a relatively inexpensive cut that can be tough if not properly prepared. To make sure that the meat is tender, do not overcook (rare or medium-rare is best). Because flank steak is a very thin cut, the marinade may flavor the meat in less than 24 hours. Cut steak into thin slices across the grain.
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