FLANK STEAK WITH GARLIC, OREGANO, ORANGE AND CUMIN
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.
Provided by Chef Kate
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Let meat rest a few minutes; slice in thin slices across the grain to serve.
Nutrition Facts : Calories 354.1, Fat 21.1, SaturatedFat 6.8, Cholesterol 115.9, Sodium 529.6, Carbohydrate 2.9, Fiber 0.3, Sugar 1.3, Protein 36.5
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