Written by Nick -
This past weekend was the perfect weather to have some friends over and fire up the grill. As opposed to the usual burgers and dogs, I thought some steak would fit the bill. Flank steak is the perfect choice for entertaining. It’s a flavorful cut of beef and budget friendly, but it’s not known for being tender. So, finding the perfect marinade makes all the difference.
I thought I would grill up some steak and serve it fajita style. It’s a great way to feed a group and everyone can customize to their liking. This Marinated Flank Steak recipe seemed like just the right amount of seasonings to stand on its own or work as tacos/fajitas. The recipe calls for marinating for 4 hours or overnight. I went a bit further and marinated it for two days. This was purely a timing consideration. I was cooking dinner Friday night and figured I’d prepare the marinade for a Sunday barbecue.
The flank steak turned out great. Although I served it as fajitas, everyone was eating it straight off the serving dish. I think this flank steak could easily work with a variety of meals, not just tacos/fajitas. It was very tender and flavorful. And because it’s already marinated, there is little prep-work for when your guests arrive.
So, if you’re grilling for friends and want to do something special, this flank steak is the perfect way to treat them to steak and stay on a reasonable budget.
Ingredients for 4 servings:
- 1/4 cup hot water
- 2 MAGGI Beef Flavor Bouillon Tablets, crushed
- 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
- 1/2 cup chopped cilantro
- 2 limes, juiced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cloves garlic, finely chopped
- 1 1/2 pounds flank steak
COMBINE water and bouillon in medium bowl; stir until dissolved. Stir in Juicy Juice, cilantro, lime juice, oil, oregano, chili powder, cumin and garlic. Pour into 1-gallon heavy-duty plastic bag. Add flank steak, squeeze out as much air from bag as possible. Marinate in refrigerator, turning steak occasionally, for at least 4 hours or overnight.
PREHEAT grill or broiler. Remove steak from bag; discard marinade.
GRILL or broil using medium heat for 7 to 8 minutes per side or until desired doneness. Let steak rest for 10 minutes before cutting. Cut steak against the grain on the diagonal in thin slices to serve. Serve hot with warm tortillas, sliced avocados and fresh pico de gallo, if desired.
|Seared Steak Salad with