Flank Steak al Carbon
beth
ingredients
- Marinade and Steak
- 1/4 cup red wine vinegar
- 2 tbs. olive oil
- 2 tbs. chili powder
- 3 garlic clove, pressed
- 1 tsp. dried oregano
- 3/4 tsp salt
- 1-1 1/4 pounds beef flank steak
- Salsa
- 1 small jicama, peeled
- 1 jalapeno pepper
- 1 mango, peeled and diced
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
- 2 tbs. snipped cilantro
- 1 tbs. lime juice
- 2 tsp. olive oil
- 1 tsp. sugar
- 1/2 tsp. salt
directions
- 1
For marinade, in small bowl, combine vinegar, oil, chili powder, garlic pressed, oregano and salt; mix well. For steak, using tip of knife, make shallow diagonal cuts 1 inch apart into steak; repeat in opposite direction. Turn steak over and repeat cuts. Place steak and marinade in resealable plastic bag; turn to coat. Marinate in refrigerator 4 hours or over night, turning occasionally.
- 2
For salsa, coarsely chop jicama. Wearing plastic gloves or you can use small sandwich bags remove seeds from jalapeno pepper; finely chop. In small bowl, combine all salsa ingredients. Cover; refrigerate until ready to serve.
- 3
When ready to grill, prepare grill for direct cooking over medium coals or heat. Remove steak from marinade; discard plastic bag with marinade. Place steak on grill. Grill, covered, 10-12 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning once. Remove steak from grill to large cutting board; let stand 5 minutes. Carve steak diagonally across the grain into thin slices. Serve steak with salsa and warm soft corn or flour tortillas, if desired.
Source: beth
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