May 18, 2017
Dinner, Main Dish, Beef,
Steak, Fruit, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Summer, Grilling (Outdoor), Gluten-Free, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Lime, Spring, Kosher Meat more
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"This is out of the June 2017 Cooking Light magazine. It say to top it off, garnish the steak with fresh red onion, cilantro, garlic, and lime for a great look and a bit of extra flavor in every bite."
Preheat grill to high (450°F to 550°F).
Place cilantro stems, juice, 1 1/2 tablespoons oil, and 1/2 teaspoon crushed red pepper in a mini food processor; process until smooth. Place cilantro mixture in a shallow dish; add steak, turning to coat. Let stand 10 minutes.
Coat grill grate with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with salt. Ad steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
Place steak on a platter; sprinkle with remaining 1 1/2 tablespoons oil. Serve steak with lime wedges.
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Absolutely wonderful -- we didn't have flank steak so used another steak (ranch steak) which was about 1 inch thick and the marinade worked out great. Served with potatoes and corn cooked on the grill and strawberry ice cream. Great meal for Memorial Day! Thanks for sharing!