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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cuban Flank Steak Recipe

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This recipe for Cuban Flank Steak is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large piece of flank steak (1-3 pounds of meat)

Marinade Ingredients:

1/3 cup fresh lime juice
1/4 cup olive oil
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic powder
1 T soy sauce
1/2 tsp. ground chipotle chile powder (or use your favorite hot sauce)
2 tsp. lime zest
Directions:
Directions:
Combine marinade ingredients. Put flank steak into a zip lock bag and pour marinade in, seal bag, and marinate all day in refrigerate (up to 24 hours).
Take meat out of refrigerator and let come to room temperature before grilling.
Oil the grill with a paper towel dipped in olive or grapeseed oil, then preheat gas or charcoal grill to medium-high (you can only keep your hand there for a few seconds).
Grill meat to desired doneness, approximately 4-5 minutes per side for rare or medium rate or 6 minutes for medium.
Cooking time depends on the thickness of your flank steak. The best judge of doneness is to use an instant-read meat thermometer, cooking to 140-145 degrees for medium rare or 155-160 for medium.
Remove meat from grill and let rest about 5 minutes. You can cover with foil to keep it warm if needed).
Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
This meat is wonderful for fajitas.

 

 

 

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