Grilled Flank Steak - Mexican Flank Steak Recipe

Grilled flank steak can be tough and dry if not treated with loving care. A good flank steak marinade recipe, as in this Mexican Flank Steak Recipe, can solve that problem. Most flank steak recipes will call for a marinade of some kind.

Grilling flank steak over hot coals for the proper amount of time leaves the meat moist and tender.

This recipe for flank steak calls for marinating the steak for up to 2 days in a mixture of toasted cumin, cilantro, garlic, jalapeno and lime juice. It's one of the best recipes for flank steak out there!

The acid in the lime juice tenderizes the meat, and scoring it lets the flavors of the other ingredients penetrate it.

Don't be put off by the strong flavors in the flank steak marinade recipe - just the essence of the marinade remains after the marination time.

Prep Time: 12 minutes Cook Time: 8 minutes Ready In: 1 day and 20 minutes

Mexican Marinated Grilled Flank Steak

3 pounds flank steak
Kosher salt and ground black pepper

Mexican Flank Steak Marinade Recipe

5 small jalapeno peppers, seeded and chopped
3 cloves fresh garlic, smashed
1/2 bunch cilantro, leaves only, roughly chopped
1/4 cup cumin seeds, toasted
1/2 cup fresh lime juice
1 cup olive oil

Season the flank steak with the kosher salt and black pepper.

Combine the jalapeno, garlic, cilantro, toasted cumin seeds, lime juice and olive oil in the bowl of a food processor. Grind the mixture until the ingredients are finely ground and the mixture is smooth like a puree.

Lightly score both sides of the seasoned flank steak with a sharp knife. Rub the paste over both sides of the meat and then place it in a resealable plastic bag and add any remaining marinade. Marinate the meat for 1 to 2 days in the refrigerator.

Light a charcoal barbeque or heat a gas grill for high heat. Lightly oil the grate.

Remove the flank steak from the marinade and shake off any excess.

Grill over high heat, for 1 or 2 minutes per side, to sear the steak. Turn the heat down on a gas grill or move the steak to a side of the grill away from direct heat and let the meat finish cooking over a lower temperature. Turn it after 3 or 4 minutes and finish cooking on the other side.

Let the meat sit for about 5 minutes, then carve thin slices, cutting against the grain. Lay the slices on a warmed platter and serve hot.

Good To Know - In a pinch, use ground cumin if you can't find the seeds.

Toast the powder a little first in a small, dry skillet. Stir the cumin with a wooden spoon to keep it from burning. Remove it from the pan when it begins to get fragrant, and let it cool before combining it with the other ingredients in the food processor.

Food For Thought - Other cuts of beef would benefit from this long marination. Try skirt steak, top round or brisket. All these cuts can be dry and tough, but marinating them for hours lets the acid break down some of the fiber and they can be just as tender as other cuts when cooked over low temperatures or grilled over high heat for less time.

Yield 6 Servings
Calories 548, Fat 45g, Cholesterol 72mg