Flank steak is very versatile, easy to make and inexpensive. It can be sliced against the grain and served as is or in a flour tortilla for the ultimate fajita. This is a recipe for a group. If making this for a small family, cut the recipe in half.
4 pounds of flank steak
1 teaspoon of kosher salt
1 teaspoon of fresh cracked peppercorn
1/4 cup of olive oil
3 cloves of garlic crushed through a garlic press or 3 cubes of Dorot brand garlic
1/2 cup of fresh cilantro finely minced or 3 cubes of Dorot brand cilantro
Juice of 1 lime
1/4 cup of pineapple juice (optional) this can also be leftover juice from a can of pineapple
In large baking dish place meat and rub with salt and pepper. Transfer meat to a large Ziploc bag. Add oil, garlic, cilantro, lime juice and pineapple juice, if using. Close and let marinate for at least 2 to 4 hours or overnight. Massage bag every so often to insure consistent marinating. Using a grill or grill pan, grill over a medium high heat for 10 minutes on each side. Remove from grill and let rest for 15 minutes. After steak has rested, slice against the grain and serve. The meat is recommended to be served medium rare. However, if medium is desired, add 2 minutes to grilling time for each side. For well done, add 5 minutes to grilling time per side. Make sure that the heat is not extremely hot that the steak burns in the longer cooking times. Cooking times will vary depending on the type of grill you are using.
Suggested Side Dish
This will depend on if you are making a fajita or what side dish you are going to pair with it. For the fajitas or TexMex take side dishes try one of my margaritas or a Corona with a wedge of lime. If pairing with the potato salad or something similiar try Beringer Founder’s Estate Old Vine Zinfandel (California), Bogle Vineyards Old Vine Zinfandel (California), Rosemount Shiraz (Australia), Saint Arnold Elissa IPA (Houston, TX), Samuel Adams® Boston Lager® (Boston, MA) or Finnegan’s Irish Amber.