Cuban Flank Steak with Fresh Herb Sauce
4 clove(s), large, minced
1 tbsp(s), divided
2 tsp(s), divided
Uncooked lean flank steak
1½ oz, washed, patted dry
1 large, seeded, deveined*
Uncooked red onion(s)
1 cup(s), or 125 ml (½ cup) each fresh mint and cilantro
Fresh lime juice
- Rub garlic, steak seasoning, 30 ml (2 Tbsp) lime zest and 5 ml (1 tsp) salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.
- Meanwhile, place jalapeño, onion, mint, lime juice, water, oil, honey, remaining 5 ml (1 tsp) salt and remaining 5 ml (1 tsp) lime zest in a food processor or blender; process to desired consistency and set aside (you can also chop this by hand for a chunky salsa-like consistency).
- Preheat grill to high. Add steak and cook for 8 minutes per side for medium, or longer to desired degree of doneness. Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against grain. Serve steak with sauce. Yields about 100 g (3½ oz) steak and 35 ml (2½ Tbsp) sauce per serving.