Ingredients:
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 inch chunk red or white onion (50g or so) (I like to use frozen onion, especially because it calls for such a small amount of onion.)
- 6 cloves of garlic, minced (or frozen Dorot cubes)
- 3 TBS. red wine vinegar
- 2 TBS. grainy dijon mustard
- 2 TBS. Worchestire sauce
- 2 TBS. brown sugar
- 1 TBS. olive oil
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. onion powder
- 2 tsp. Kosher salt
- 1.5 lb. flank steak, trimmed of fat (I get mine at Costco. It comes in a 3.5ish pound package, so I freeze half for later!)
- Kosher salt and pepper to taste (right before grilling)
Directions:
- Add all marinade ingredients (parsley through salt) to a small food processor or blender and process until pretty smooth.
- Trim steak of any excess fat and place between two pieces of plastic wrap or inside a resealable bag. Pound into an even thickness using a meat mallet (or sometimes I use my rolling pin.) This helps tenderize as well.
- Add steak and marinade to a large dish or resealable bag and marinate in the fridge for 2-12 hours. Make sure to work the marinade around so it’s covering the entire steak, front and back.
- Remove meat from the fridge about an hour before grilling to bring it close to room temp. This really helps it to be more tender after cooking.
- Preheat outdoor grill (or indoor grill pan) to medium-high heat (450 degrees F when lid is closed). Carefully oil your grill using oil and paper towels, or spraying cautiously!
- Sprinkle meat with a little pepper and a good generous pinch of kosher salt on both sides. (Don’t forget this step!) Grill steak for about 4-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. (We like to pull it at 130 since it will continue to cook a little as it rests.) Grill time will vary depending on thickness of your steak and desired level of doneness.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Make sure you slice your steak into thin strips against the grain (perpendicular to the long strands). This helps your strips to be tender rather than tough and chewy!
*www.lillieeatsandtells.com