This is a great recipe for Southwest Flank Steak, it can be used alone as a marinade or can be used to make Southwest Quesadillas
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Ingredients
- 1/4 cup lime juice
- 6 garlic cloves, minced
- 4 teaspoons chili powder
- 4 teaspoons canola oil
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon pepper
- 2 beef flank steaks (1 pound each)
Directions
- In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Let stand for 5 minutes; thinly slice across the grain. Yield: 8 servings
Just a note when cooking steaks always remove from heat a few degrees from where you want it and then let it rest on the counter tented/covered in aluminum foil. This is because even though you remove the steak from the heat it will continue cooking internally through a process called "Carry over cooking"
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