The authentic Mexican recipe for flank steak marinated in citrus, garlic and spices, seared over very high heat, then sliced into thin, tender strips.
Ingredients
- 1400 g beef flank steak
- 120 ml unsweetened pure orange juice
- 60 ml pure lime juice
- 60 ml extra virgin olive oil
- 2 tbsp Worcestershire sauce
- 2 tbsp traditional soy sauce
- 5 cloves fresh white garlic
- 1 piece fresh sweet white onion
- 1 piece fresh jalapeño
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 bunch fresh cilantro
- 8 pieces spring onions with green tops
- 2 pieces fresh limes
Method
- Thinly slice the fresh sweet white onion. Mince the fresh white garlic cloves and the fresh jalapeño after seeding it. Finely chop the stems and some of the fresh cilantro leaves, reserving the rest of the leaves for the final garnish.
- In a large shallow dish, whisk together the unsweetened pure orange juice, pure lime juice, extra virgin olive oil, Worcestershire sauce, traditional soy sauce, ground cumin, dried oregano, fine sea salt and freshly ground black pepper.
- Fold the minced garlic, sliced white onion, jalapeño and chopped cilantro into the marinade, then stir to combine.
- Submerge the beef flank steak in the dish so it is completely coated. Cover tightly and refrigerate for at least two hours, ideally three hours, flipping the meat halfway through.
- Remove the flank steak from the refrigerator about thirty minutes before cooking to bring it to room temperature and prevent thermal shock on the grill.
- Light your charcoal grill or heat a cast iron grill pan over very high heat until the surface starts to smoke.
- Drain the flank steak, shaking off the excess liquid and any stuck on aromatics, then gently pat both sides dry with paper towels to guarantee a clean sear without boiling the meat.
- Place the flank steak on the hottest part of the grill. Let it sear untouched for four minutes, until a deep golden brown crust with grill marks develops.
- Flip the meat with tongs and continue cooking for three to four minutes on the second side to maintain a medium rare center.
- Simultaneously place the spring onions with their green tops on the grill, turning them regularly until they are tender and charred in spots.
- Transfer the flank steak to a cutting board and let it rest loosely tented with aluminum foil for eight to ten minutes, so the juices redistribute throughout the meat.
- Slice the flank steak on a bias into thin strips, making sure to cut perpendicular to the visible muscle fibers to preserve optimal tenderness.
- Arrange the sliced meat on a warm platter with the grilled spring onions, scatter with the reserved fresh cilantro leaves and serve immediately with the fresh lime wedges.
Nutrition
Per serving
- Energy
- 419.4 kcal
- Protein
- 57.86 g
- Carbohydrate
- 5.1 g
- Fat
- 19.06 g
- Fibre
- 1.5 g
- Calcium
- 30.75 mg
- Iron
- 0.5 mg
- Magnesium
- 9.9 mg
