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KITCHEN GENIE PERSONAL CHEF
RECIPE OF THE MONTH

GRILLED CILANTRO-LIME FLANK STEAK
Ingredients for Flank Steak:
  • One 2-pound flank steak
  • ½ cup soy sauce
  • 2 T sherry
  • 1 packet Splenda sugar substitute or Equal
  • 1 T granulated garlic
  • 1 T sesame oil (toasted even better)
  • 1 T chili-garlic sauce (Asian aisle)
  • 1 T cumin
  • One Ziploc bag
Ingredients for Cilantro-Lime Sauce:
  • ½ cup Cilantro, chopped
  • 1/3 cup olive oil
  • Zest of one large lime, reserving juice
  • Juice of one lime
  • 4 scallions, thin diagonal slice
  • 3 T soy sauce
  • 1 T finely chopped garlic
  • ½ t sesame oil
  • ¼ t cumin
  • ¼ t ground ginger
  • 1 T honey
Lightly score flank steak against the grain, 2 or 3 times on each side and rub 1 T cumin on both sides and place flank steak in Ziploc bag.  Whisk remainder ingredients in a bowl and pour over flank steak in Ziploc bag.  Seal and place in another bowl in case bag leaks.  Marinate at least one hour on both sides.  Can marinate overnight.

Whisk all ingredients together.

Before heating grill, spray grill rack with cooking spray or using plastic wrap, pour a little oil on a folded piece of plastic wrap and rub on the grill rack.  Preheat grill on high, minimum temperature 400-degrees.  Grill flank for 3 minutes (grill lid closed) then turn 180-degrees on same side, and cook for 2 minutes.  Turn flank and repeat process.  This should give a medium-rare steak.  Let flank sit at least 5 minutes before slicing on a slant against the grain.  Add one to two minutes additional cooking time to each side to make medium.

Pour sauce over sliced flank.  Resting juice from flank can be added to the sauce or used separately.
© 2008 KITCHEN GENIE PERSONAL CHEF SERVICE. ALL RIGHTS RESERVED.