Ingredients:
Steak & Marinade
1 lb Flank Steak
Juice from 1 lime
Juice from 1 lemon
¼ cup soy seasoning
¼ cup olive oil
2 tsp garlic minced.
½ medium white onion
½ tsp chili powder
½ tsp coriander
Method:
Whisk all the ingredients together in a bowl, place whole flank steak in a large zip lock bag and pour marinade overtop. Coat the steak well, and place in the fridge to marinate for 3 hours minimum. I like overnight.
Make sure to brink steak to room temperature before grilling.
Grill steak on medium high heat, I like 4-6 minutes per side for 1 inch thickness of steak.
Cover and let rest 10 to 15 minutes.
Slice against the grain when ready to assemble tacos.
Cilantro Chimichurri Sauce:
Ingredients:
½ ounce fresh cilantro
½ ounce fresh Italian parsley
¼ cup fine diced white onion
2 tbsp. lime juice
1 tbsp. fine diced jalapeno pepper
1 tsp minced garlic
¼ cup olive oil
¼ tsp cumin
¼ tsp coriander
½ tsp salt
Pulse or blend all ingredients together until desired consistency is reached. Add and adjust the ingredients to suit your taste.
Great as a topping over the steak along with Mexican Yam beans refried, Cilantro & Lime Cauliflower rice, and quick pickled vegetables.
