pat's Recipe

Cilantro-Lime Flank Steak

Category: Steaks

1 pound beef flank steak
1/4 cup water
1/4 cup lime juice
6 cloves garlic, minced
2 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano or
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground chipotle chile
powder or chili powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Avocado-Poblano Pico de Gallo*
Lime wedges (optional)
Fresh cilantro (optional)

Directions
1 Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
2 For marinade: In a small bowl, stir together the water, lime juice, garlic, cilantro, oregano, and chipotle chile powder. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
3 Drain steak, reserving marinade. Sprinkle steak with salt and pepper. Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160 degrees F), turning once and brushing with the reserved marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
4 To serve, thinly slice beef across the grain; divide among four dinner plates. Top with Avocado-Poblano Pico de Gallo. If desired, garnish with lime wedges and cilantro.

Makes 4 (4-ounce) servings.

*Pico de Gallo recipe:

1 fresh poblano chile pepper or 1 yellow, red, or green sweet pepper
1 medium tomato, chopped
1/3 cup finely chopped red onion
2 tablespoons snipped fresh cilantro
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1/4 teaspoon salt
1 small avocado, halved, seeded, peeled, and chopped

Directions
1 Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; chop the peppers.
2 In a medium bowl, combine peppers, tomato, red onion, cilantro, lime peel, lime juice, and salt; gently toss to combine. Stir in the avocado.

Makes 3 1/4 cups, 13 (1/4-cup) servings.