Cuban flank steak with fresh herb sauce
4 large clove(s), minced
1 Tbsp, divided
2 tsp, divided
Uncooked lean flank steak
1½ pound(s), washed, patted dry
1 large, seeded, deveined*
Uncooked red onion(s)
1 cup(s), or 1/2 cup each fresh mint and cilantro
Fresh lime juice
- Rub garlic, steak seasoning, 2 tsp lime zest, and 1 tsp salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.
- Meanwhile, place jalapeno, onion, mint, lime juice, water, oil, honey, remaining tsp salt, and remaining 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.
- Serving size: about 3 1/2 oz steak and 2 1/2 tbsp sauce