GRILLED FLANK STEAK WITH MINT-CILANTRO MOJO AND GRILLED CARROTS AND PARSNIPS

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Grilled Flank Steak with Mint-Cilantro Mojo and Grilled Carrots and Parsnips image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1/4 cup reduced-sodium soy sauce
1 tablespoon jarred and pre-minced fresh ginger
1 tablespoon honey
2 teaspoons sesame oil
1 clove garlic
1/4 teaspoon ground black pepper
1 pound flank steak
1/3 cup cilantro leaves
1/3 cup mint leaves
1/4 cup chopped green onions
3 tablespoons water
1 tablespoon fresh lime juice
2 teaspoons olive oil
1 clove garlic
Cooking spray
2 medium carrots, peeled
2 parsnips, peeled

Steps:

  • In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours.
  • To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth.
  • Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently.
  • Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side.

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