Flank Steak With Garlic, Oregano, Orange and Cumin |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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By way of Melissa Clark in the Times, a very simple and delicious Cuban style flank steak. It cooks so quickly you can even use a stove-top grill and your kitchen won't get overheated. Marinate it briefly at room temp or longer in the fridge. Ingredients:
1/4 cup orange juice (from 1 large orange) |
2 tablespoons olive oil |
2 large garlic cloves |
1 tablespoon fresh oregano leaves, packed |
1 teaspoon cumin |
1 teaspoon kosher salt |
1/2 teaspoon orange zest, grated |
1/2 teaspoon black pepper, freshly ground |
1 1/2 lbs flank steaks |
Directions:
1. In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper; blend until smooth. Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill, about 30 minuts. Or you can cover and refrigerate steak for several hours or overnight.
2. When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare.
3. Let meat rest a few minutes; slice in thin slices across the grain to serve.
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