Key West Flank Steak
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Total TimePrep: 20 min. + marinating Grill: 15 min. + standing
- 1 large red onion, sliced
- 1 cup minced fresh cilantro
- 1/4 cup white wine vinegar
- 1/4 cup Key lime juice
- 3 tablespoons extra virgin olive oil, divided
- 6 Key limes, halved
- 1 beef flank steak (1 pound)
- 1 teaspoon kosher salt
- 1/8 teaspoon pepper
- In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
- Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.
Nutrition Facts3 ounces cooked steak: 271 calories, 16g fat (5g saturated fat), 54mg cholesterol, 431mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Originally published as Key West Caribbean Flank Steak in Taste of Home June/July 2019
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