IN THE KITCHEN
Flank steak, unlike rib eye, is tough and lean. It is less expensive, however, and it takes well to a citrus marinade and medium-high grilling.
Ingredients
1 cup frozen OJ concentrate, thawed
1 cup freshly squeezed lemon juice
1 TBS. Granulated Garlic
1 TBS. Ground Cumin
1 tsp. Fresh ground black pepper
tsp. Sea Salt
2 Lbs. Flank Steak
Method
1.To make the marinade, combine the OJ and lemon juices, granulated garlic, cumin, pepper, and salt in a bowl and mix well. Put the steak into a gallon-size zip lock bag; pour the marinade into the bag over the steak. Seal the bag and marinate the steak overnight in the refrigerator until ready to grill.
2.Heat your grill to medium-high.
3.Grill the steak, turning every 3 minutes, until rare (125 F on a meat thermometer), about 22 minutes. Set the steak aside to rest 10 minutes, and then cut into thin slices across the grain. Serve with grilled vegetables
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