How about a little Latin flair on the grill?
MGG and I decided to make something quick and tasty on the grill to go along with my Southern Slaw.
Slaw goes with everything right? So why not pair it with some wonderful flank steak and some homemade salsa!
I found this dish browsing on the internet and it sounded so simple, with straightforward flavors that would pack a punch. So I promptly printed out the recipe and checked my kitchen for the ingredients. With the exception of the poblano pepper I had everything else on hand, including the flank steak in the freezer.
Latin dishes are very prevalent in LA and they became part of our family's routine meals when we ate out. I love the flavors so much that I often cook dishes with Latin flavor to satisfy my cravings (cravings that are strong and often!). MGG just said to me "You sure do like Mexican food, don't you." He didn't grow up here so he doesn't understand the cravings...
However, he loves the flavors. So much so that he just bragged over this dish. He was "Mmmnning" through most of the meal. That always make you feel good don't you think?
The end result of this wonderful dish? This is a keeper! Such a great recipe that is easy to put together. This will be one of your new go to grill recipes.
Cilantro Lime Flank Steak
1 pound beef flank steak
1/4 cup water
1/4 cup lime juice
6 cloves garlic, minced
2 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground chipotle chile powder or chili powder
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag
In a small bowl, stir together the water, lime juice, garlic, cilantro, oregano, and chipotle chile powder. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
Remove steak from the marinade. Place steak on the rack of an uncovered grill directly over medium heat. Grill for 17 to 21 minutes or until medium doneness (160 degrees F).
Thinly slice beef across the grain. Top with Avocado Poblano Salsa.
Avocado Poblano Salsa
1 poblano pepper
1 yellow, red, or green sweet pepper
1 medium tomato, chopped
1/3 c finely chopped red onion
2 T cilantro, roughly chopped
1/2 t lime zest
1 T lime juice
salt & pepper to taste
1 small avocado, halved, seeded, peeled, and chopped
In a medium bowl, combine peppers, tomato, red onion, cilantro, lime peel, lime juice, salt and pepper; gently toss to combine. Stir in the avocado.Serve over grilled steak.
recipes adapted from Better Homes and Garden