Grilled Chili-rubbed Flank Steak |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Makes an easy weeknight or weekend meal - slice thinly and serve as is or on tortillas with shredded jack cheese and a squeeze of fresh lime. Add some grilled corn and a salad and ring the bell! Ingredients:
1 clove garlic, large, chopped |
1 tablespoon onion, finely chopped |
1 tablespoon lime juice, fresh |
1 teaspoon chili powder, chipotle, kind |
1 teaspoon chili powder, ancho, kind |
2 teaspoons salt |
1 teaspoon ground cumin |
1 tablespoon olive oil |
1 1/2 pounds flank steak, scored on both sides |
10 lime wedges |
3 1/2 ounces monterey jack cheese, shredded |
12 6-inch corn tortillas, warmed |
Directions:
1. In food processor, pulse garlic with onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a paste forms. Rub the paste all over the steak and let marinate at least an hour.
2. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instand-read thermometer inserted in the thickest part registers 130-135 degrees for medium-rare. Transfer to cutting board and let rest for 5 minutes.
3. Cut the steak across the grain into 1/4 slices. Squeeze the juice from 2 lime wedges over the steak slices, then top with the shredded cheese. Serve with warm tortillas and the remaining lime wedges.
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