Southwestern Flank Steak
fresh lime juice
2 clove(s), medium, crushed
uncooked lean flank steak
1 pound(s), trimmed of all fat
sweet red pepper(s)
1 medium, seeded and thinly sliced
1 large, thinly sliced
2 Tbsp, chopped (optional)
- In a small bowl, combine lime juice, 1 1/2 teaspoons of oil, garlic, chili powder, cumin and salt. Rub mixture all over steak; wrap and refrigerate at least 6 hours or overnight.
- Preheat grill. Unwrap steak and grill over medium hot coals until desired doneness, about 8 to 10 minutes per side for medium. Flank steaks taste best served pink in the middle; if cooked too long, they get tough.
- Allow meat to rest 5 minutes. Meanwhile, heat remaining 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat; stir-fry pepper and onion until tender-crisp.
- To serve, thinly slice steak diagonally across the grain and arrange on a serving platter. Top with onion mixture and sprinkle with cilantro, if desired.