FLANK STEAK WITH SALSA VERDE

Flank Steak With Salsa Verde image

Number Of Ingredients 21

Ingredients

FOR THE MARINADE:
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon coarsely ground black pepper
2 teaspoons coarsely chopped garlic
1 beef flank steak, 1 1/2 to 2 lbs and about 3/4 inch thick
FOR THE SALSA:
1 small yellow onion, cut into 1/2 inch slices
extra-virgin olive oil
3/4 pound tomatillos
1 jalapeño pepper, stem removed
2 cloves garlic (medium)
1/2 cup loosely packed fresh cilantro
2 teaspoons fresh lime juice
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the steak of any surface fat. Place the steak in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 4 hours, turning occasionally.TO MAKE THE SALSA: Brush or spray both sides of the onion slices with olive oil. Remove and discard the tomatillo husks and stems rinse the tomatillos under water. Grill the onion slices, tomatillos, and jalapeno over Direct Medium heat until well marked and tender, turning once halfway through grilling time. The onion slices will take 8 to 10 minutes, the tomatillos 6 to 8 minutes, the jalapeno 5 to 6 minutes. Place the vegetables and the remaining salsa ingredients in a food processor and pulse several times just until you have a chunky salsa.Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.Season the steak with salt and grill over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves