It’s no secret I love to cook. But what may be a secret is that I’m always flubbing up meat. Because of this, I’ve been striving lately to hone my meat-cooking skills. The result? This flavorful, tender, delicious steak that will feed 4-6 people.
For this recipe you’ll need:
1 flank steak (approximately 2 pounds)
½ cup Worcestershire sauce
½ cup olive oil
Zest and juice of 1 lime
1-2 cloves fresh garlic, minced
½ Tablespoon cumin
½ Tablespoon grill seasoning
½ teaspoon all spice
1/8-1/4 teaspoon crushed red pepper flakes
1 Tablespoon chili powder
1 tsp. kosher salt
To make:
You’ll want to marinate this steak for as much time as possible—a minimum of three hours, but overnight is best.
Combine the Worcestershire sauce, olive oil, zest and juice of 1 lime, minced garlic, cumin, grill seasoning, all spice, crushed red pepper flakes, salt, and chili powder in a bowl. Whisk together to combine. Pour marinade over meat and make sure every part of the meat is coated. Refrigerate, covered until ready to use.
When you’re ready to cook your meat, let it come to room temperature for about 30 minutes prior to grilling. This ensures that the meat will cook evenly. Preheat an outdoor or indoor (be careful of splattering) grill to high heat (or just below—the idea is to cook this quickly over high heat to sear the juices in). Spray the grill with cooking spray and cook the meat for approximately 7 minutes per side, depending on how well done you like it (for rare or medium rare, decrease the time by a minute or two—I like mine more well done). Only turn it once if possible. Let the meat rest for 10 minutes (cover loosely with aluminum foil before slicing, to ensure that the juices don’t run out. Slice against the grain into thin slices.
*This meat is delicious on its own served with rice and veggies, or potatoes and a salad. OR…if you’re feeling like a fiesta, try slicing it very thin and putting it in corn tortillas. You’ll have the most delicious tacos you’ve ever eaten.