Grilled Flank Steak with Lime-Soy Marinade
serves 2-4
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2 limes, zested and juiced
1 green onion, sliced
2 tablespoons canola oil
1 teaspoon honey
1-3 jalapeño peppers, halved
3 tablespoons soy sauce
1 tablespoons rice wine vinegar
1-3 pounds flank steak
vegetable oil (for the grill)
prep: 20 minutes
total: 35 minutes
grill
grill brush
small bowl
tongs
digital instant-read meat thermometer
1. Put all the ingredients except the steak in the food processor and purée. Put the flank steak in a large ziploc bag, and add the marinade. Be sure the marinade coats the steak. Refrigerate and marinate 30 minutes to 4 hours.
2. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Remove the steak from the marinade. Put it on direct heat until it develops a rich brown crust, about 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the steak and brown it 3-5 minutes on the other side.
3. Check the internal temperature of the steak -- you should take it off the grill when it reaches 135F for medium-rare.
4. If it's not done, move the it to the low-heat side and close the grill. Be sure to check the temperature early and often. When it's done, take the steak off the grill and cover it loosely with aluminum foil for 5 minutes or so. Cut the steak into long slices at an angle, against the grain.
2. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Remove the steak from the marinade. Put it on direct heat until it develops a rich brown crust, about 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the steak and brown it 3-5 minutes on the other side.
3. Check the internal temperature of the steak -- you should take it off the grill when it reaches 135F for medium-rare.
4. If it's not done, move the it to the low-heat side and close the grill. Be sure to check the temperature early and often. When it's done, take the steak off the grill and cover it loosely with aluminum foil for 5 minutes or so. Cut the steak into long slices at an angle, against the grain.
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