To wrap up my month of grilling recipes, I thought I’d share one of my go-to cuts of beef – the flank steak. From the lower stomach area of the cow, this cut is large, somewhat reasonably priced, and highly versatile. While many people may be familiar with this through the traditional London Broil preparation, the flank steak lends itself to nearly any flavor profile and a handful of cooking methods. Because flank is lean meat, grilling is an ideal way of preparing it since it’s quick – along with broiling and pan searing. The actual variation comes in with the marinade. I’ve done several combinations over the years (I make flank probably twice a month), from Asian flavors served over rice and bok choy to Mexican flavors served with peppers and onions in fajitas. Today I share with you my mojo marinade, which gives the dish a Cuban-Caribbean flair. Citrus and garlic forward, the marinade is a tad tangy, a bit sweet, and just a little spicy – all of the best things! Enjoy!
Mojo Marinaded Flank Steak
Active Time: 30 min
Total Time: 90 Minutes
Makes: 4 servings
- 2 LB. FLANK STEAK, WHOLE
- 1 ORANGE JUICED, APPROX. 4-5 TBS
- 1 LIME JUICED, APPROX. 2 TBS
- 4 CLOVES GARLIC, MINCED
- 1/3 CUP OLIVE OIL
- 1 TSP CUMIN
- 1 TSP SALT
- ½ TSP PEPPER
- Place steak in a gallon-sized plastic bag along with all of the ingredients – orange juice, lime juice, garlic, olive oil, cumin, salt, and pepper
- Squish the entire mixture around the bag, ensuring the steak is covered. Seal bag and let sit to marinate for at least 1 hour or up to 24 hours. If marinating for longer than 1 hour, place in refrigerator
- Pull bag from the refrigerator and let the meat come to room temperature while preheating the grill to high heat, approx. 450-500 degrees
- Remove steak from bag, gently shake dripping sauce into the bag, placing the steak on the grill. An internal temperature of 130 degrees will get you a medium steak. This took about 8 minutes per side on my grill.
- While steak is cooking, if you’d like to turn the marinade into a sauce for your finished dish, place the remaining liquid into a small pot and place over medium-high heat, either on the grill or stovetop. Cook down, simmering, and occasionally stirring until the sauce has reduced by half.
- Let steak rest for about 10 minutes before slicing against the grain into strips. Serve over rice, lettuce, potatoes, plantains, etc., with peppers, onions, or any vegetable of choice. Drizzle with sauce if made
- To get the “crisscross” grill marks, simply rotate the beef 90 degrees, halfway through cooking on each side – so grill for 4-5 mins, rotate 90 degrees but keep on the same side, grill another 4-5 mins, flip, grill 8 more mins (you don’t need crisscross on both sides since only one side is viewable)
- If reusing the marinade into a sauce, be sure to cook it; it cannot be used without being cooked down since it had raw meat in it.
- I usually slice steak (with a very sharp knife) to order once cooked, keeping the larger piece whole for any leftovers. You can cut the meat while raw if searing in a pan for an even quicker cooking time when not grilling.
- I also grilled up peppers and chicken (as you may see in the pictures) since I had the grill on and wanted to get the most of out of it – another beauty of grilling is how much you can make at once