Peppery Flank Steak
Ingredients:
- 2 tablespoons
fresh lime juice
- grated zest of one
lime
- 2 cloves garlic,
minced
- 1/2 teaspoon red
pepper flakes
- ¼ teaspoon chili
oil or Tabasco Sauce
- 1/2 cup (4 oz.)
dry red wine
- 1/4 cup (2 oz.)
olive oil
- 1 tablespoon sugar
- 2 tablespoons soy
sauce
- 1.5 lb flank steak
In a small bowl stir together the lime juice,
lime zest, garlic, red pepper flakes, chili oil, wine, sugar and soy
sauce. Place the meat in a shallow glass
bowl (or a zip-lok bag) and pour the mixture over steak. Marinate for at least 2 hours (all day is
better), turning occasionally and basting with the marinade.
Prepare a fire in your grill. Remove the steak from the marinade and pat
dry with absorbent paper towels, reserving the marinade. Place the steak on the grill. Cook for 10-12 minutes, turning once and
brushing two or three times with the reserved marinade. The meat should be on the rare side.
Remove from the grill when done and loosely
cover the steak with foil for 10 minutes to allow the meat to rest. To serve, carve on the diagonal into thin
slices.
Cook's notes: We tend to put more lime juice and pepper
flakes into this recipe when we make it. We also try to marinate the flank steak for 6-8 hours. Serve with a hearty red wine.
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