Peppery Flank Steak
- 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.