Check out the latest Recipes from Bull:
Mexi-Mojo Marinated Flank Steak
Super flavorful, bright and garlicky! This steak is ready to grill after a few hours of marinating, but do yourself a favor and let it go at least overnight, if not two nights. The citrus and garlic flavors become more intense and the steak more tender. Better yet, grill up a couple of these bad boys and save one for the most amazing steak salad or sandwich!
Flank steak is one of my favorite cuts of beef… if it’s cooked correctly! This cut of beef comes from the belly between the loin and the ribs. The primal cut is very fatty, but by the time you get it from the butcher, it is a trimmed long, thin piece of meat. It it is not nearly as tender as the loin or even the ribs, but the the flavor is B-E-E-F-Y! The flank steak is a tough cut of meat and is best served by marinating for tenderness and grilling quickly (or by braising, but that’s not what we’re here for). It is best served medium-rare, but no more than medium or it starts to toughen up. Another TIP for serving flank steak – it HAS to be sliced across the grain of the meat or it will be chewy.
- 1.75 – 2 pounds flank steak
- Juice from 3 oranges
- Juice from 3 limes
- 1 bulb garlic, cloves removed and smashed
- 3 dried red chilies, crushed (or 1/4 to 1/2 tsp. crushed red pepper flakes)
- 2 teaspoons Mexican oregano
- 1/4 cup flavorless oil, such as canola
- Sea salt and freshly ground black pepper
Rinse flank steak with cold water and pat dry with paper towels. Place in a shallow dish just a little bigger than the steak. Whisk together remaining ingredients, except S&P, and pour over the steak. Cover and marinate in the refrigerator for at least 8 hours and up to a couple days; occasionally turning the steak.
Remove steak from marinade 30 minutes prior to grilling. Discard the marinade. Set up grill for direct cooking over medium-high heat. Brush and oil the grate when you’re ready to start cooking.
Pat steak dry and liberally season with salt and pepper, grill steak approximately 4 to 6 minutes per side. Take the guess work out of it and use your Bull Instant Read Flip Tip Digital Thermometer and take it off the grill somewhere between 126 and 130 degrees F and let rest for 5 to 10 minutes. Thinly slice steak on the bias (at an angle) across the grain of the meat. Serve warm or at room temperature.
* Trim and wash green onions. Pat dry and toss with a little canola and sea salt and pepper. Grill until desired doneness.