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Seattle, WA.


Grilled Marinated Flank Steak


  • 3 tbsp lime juice
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp ground cumin
  • 1/4 tsp pepper
  • 1-1/2 lb beef flank marinating steak
  • Sea salt or salt
  • Chimichurri Verde and/or Chimichurri Rojo

In glass bowl, combine lime juice, oil, garlic, cumin and pepper. Add steak, turning to coat. Cover and refrigerate for 4 hours.

Sprinkle steak with salt to taste. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes.

Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain. Serve with Chimichurri Verde and/or Chimichurri Rojo.

Servings: 6

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