Marinated Flank Steak
Marinated flank steak is an easy meal for a busy weeknight and also great for casual weekend entertaining! We like this cut of meat for the simple flexibility of what you can create. Marinating it boosts the flavor and tenderizes it as well. Using Persian Lime Infused Olive Oil and lime juice together adds a subtle complexity that just works. A few suggestions for your meal planning might include: traditional beef fajitas, a hearty meat topped salad, or an inexpensive alternative to individual steaks with a variety of sides.
Going the beef fajita route is an easy kid friendly, build your own meal. I usually serve a pepper medley such as red, yellow and green bell peppers and saute these along with yellow or sweet onions – keep it simple and use the same oil and seasoning used in the recipe. Saute or grill this first and set it aside. Grill the flank steak per the recipe and serve with black beans, salsa, shredded cheese or sour cream.
On a weekend gathering I had several gluten intolerant guests coming. Knowing the ease of the marinated flank steak I just adapted it and referred to it as Fajita Steak Salad when i was asked. Chop romaine lettuce for the base. Layer or put in little quadrants: grilled corn cut off the cob, guacamole, black beans, grilled onions and pepper medley as mentioned above, sliced marinated flank steak topped with sour cream. A complementing salad dressing would be a 50:50 ratio of Persian Lime Infuse Olive Oil and our Grapefruit White Balsamic.
Lastly, sometimes I just slice the grilled flank steak and serve sides in a pot luck style such as: potato salad, green salad, corn on the cob, grilled zucchini, and either grilled peaches or a pie! Delicious!
Use your imagination to vary what you already do well, because we all have things at which we excel. I hope the three similar variations gets your imagination going. If you have a request or topic you’d like to hear about, please just let us know and we’ll do our best to answer!
Marinated Flank Steak
- Category: Entre'
Ingredients
- 1 3-4 LB Flank steak, trimmed
- 1 1-2 Tbsp Fajita seasoning per pound of meat - like Simply Organic Fajita, Penzy Fajita or McCormick seasoning mix
- 1 Lime (for juice and the zest) - seeds removed
- 1/4 cup Cultivated Tree Persian Lime Infused Olive Oil + 2 Tbsp when meat rests
- salt and fresh ground pepper to taste
Instructions
Marinade
- Prep the flank steak in a 9 x 13 glass baking dish or similar non-reactive dish
- Pat the flank steak dry with paper towels, making sure the meat is trimmed of excess fat and 'silver skin'.
- Sprinkle 1-2 tbsp fajita seasoning per pound of your meat, coating both sides well.Use the backside of a large serving spoon to work the spices into the meat - this works well with little effort & it is suggested for this step and the next two. Next, drizzle 1/8 cup Persian Lime Infused Olive Oil over each side, again, rubbing in to the meat and spice mix. Now zest the lime; allowing a little for each side of meat, and then juice the lime and pour over each side of meat - rub in with spoon once again.
- Cover with cling wrap and refrigerate 6 to 24 hours to marinade.
Cooking Suggestions
- For best results, allow 30 minutes for meat to come to room temperature. Prepare grill to a medium high heat (I start at 400 on my Weber gas grill). Or, broil on high - cooking time may increase depending on distance from broiler.
- Grill for 4-6 minutes per side, depending on weight - remove from heat. Drizzle remaining 2 Tbsp of Persian Lime Olive Oil over the meat, tent with foil and allow to rest for at least 10 minutes.
- Slice cross grain - you should find the ends are a medium well and the center is closer to medium rare and most guests will have the 'wellness' they prefer.