Grilled Cuban Flank Steak

6
Servings
20m
Prep Time
25-30m
Cook Time
45m
Ready In


"This is a recipe developed by Robert Irvine and was posted in the Costco magazine called "Fabulous Food"."

Original recipe yields 6 servings
OK
  • FOR CUBAN DRY RUB
  • FOR CILANTRO CHIMICHURRI
  • FOR STEAK

Nutritional

  • Serving Size: 1 (497.9 g)
  • Calories 820.4
  • Total Fat - 56.7 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 156.5 mg
  • Sodium - 1503 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.9 g
  • Protein - 55.3 g
  • Calcium - 158.6 mg
  • Iron - 7.9 mg
  • Vitamin C - 48.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the grill.

Step 2

Cuban dry rub: In a small bowl, stir together well all ingredients. Set aside.

Step 3

Cilantro chimichurri: Zest both lemons and add zest to a blender. Juice 1 lemon, adding juice to blender. Reserve remaining lemon for another use. Place remaining ingredients in blender and puree until almost smooth. Set aside.

Step 4

Steak: Using 3 tablespoons of the dry rub, rub steak on both sides. Reserve remainder of rub for another use. Place rubbed steak in refrigerator while prepping onions. Brush the sliced onions with grapeseed oil and season with salt and pepper to taste. Place rubbed steak on the grill and cook to the desired internal temperature.

Step 5

Remove from grill and let rest, tented with foil. Add sliced seasoned onions to the grill. When onions are tender, place in a mixing bowl. Squeeze 6 of the lime wedges over the onions. Add some of the cilantro sprigs to the bowl, season the onions with salt and pepper, toss gently and set aside.

Step 6

To Serve, slice the steak across the grain, and arrange on a large platter. Scatter warm grilled onions on top of the sliced steak and drizzle with cup of the cilantro chimichurri. Garnish with remaining cilantro sprigs and lime wedges.

Tips & Variations


No special items needed.

Tags : Dinner

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