One of my favorite summer grilling recipes! Great sliced thinly and served with sides, or in tacos, on a salad, or as a sandwich. Recipe from BeefLovingTexans.com
Course:
dinner, entree, main
Cuisine:
grill, Southwestern
Servings: 10
Ingredients
2 to 3lbs.Flank Steak
¼cupfresh lime juice
½cupfresh orange juiceabout 2 oranges
½cupolive oil
2Tbsp.red wine vinegar
2tsp.salt
1tsp.freshly ground black pepper
1tsp.ground cumin
1tsp.oregano
4garlic clovesminced
Instructions
In a medium-sized bowl, whisk together lime juice, orange juice, olive oil, vinegar, salt, pepper, cumin, oregano and garlic. Pour into a 9×12-inch baking dish.
Add flank steak. Turn to coat both sides in marinade. Cover with plastic wrap and place in fridge to marinate for up to 4 hours. Remove meat and discard marinade.
Preheat gas or charcoal grill to 400°F.
Place steaks on oiled grates and grill steaks 8-10 minutes on one side or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8-10 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak.
Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain.