Southwestern Grilled Flank Steak (overnight marinade)

By ShoDav

Ingredients

• 1 2-lb flank steak, trimmed of visible fat and halved against the grain
• Juice 2 limes
• 2 cloves garlic, minced
• 3 tbsp fresh chopped cilantro
• 1 tbsp ground cumin
• 2 tsp sweet smoked paprika
• 1/2 tsp ground cayenne pepper
• 3 tsp olive oil, divided
• Note: the longer you marinate for the better - recommended at least 24 hours

Details

Adapted from cleaneatingmag.com

Preparation

Step 1

Place two steak halves in a re-sealable bag.

In a small bowl, combine lime juice, garlic, parsley, cumin, paprika, cayenne and 2 tsp oil; pour into bag. Seal and massage bag to coat beef. Refrigerate for 2 hours or overnight (up to 48 hours).

Brush grill grate with olive oil and grill (3 mins each side on high and another 3 mins each side on low) OR heat remaining 1 tsp oil in a cast iron grill pan on medium-high. Add steak, 1 at a time, and cook for 2 to 3 minutes per side for medium-rare. Remove steak from pan, cover loosely with foil and let rest for about 3 minutes.

Slice across the grain into 1/4-inch slices.