Description
By way of melissa clark in the times, a very simple and delicious cuban style flank steak. It cooks so quickly you can even use a stove-top grill and your kitchen won't get overheated. Marinate it briefly at room temp or longer in the fridge.
Ingredients
- Orange Juice
- Olive Oil
- Garlic Cloves
- Oregano Leaves
- Cumin
- Kosher Salt
- Orange Zest
- Black Pepper
- Flank Steaks
Instructions
- In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper
- Blend until smooth
- Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill, about 30 minuts
- Or you can cover and refrigerate steak for several hours or overnight
- When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare
- Let meat rest a few minutes
- Slice in thin slices across the grain to serve