Dinner: Chili & Lime Flank Steak

Though I’m not a big beef eater, I will occasionally acquiesce to my boyfriend’s demands for steak. This recipe is the perfect summer entree – simple, only a few ingredients and relatively quick (it also calls for skirt steak which is pretty inexpensive, even at the organic grocery.) It’s great on its own, thanks to ingredients like cumin and chili powder, but topped with a cilantro-flecked vinaigrette, it’s even more delicious.

Chili & Lime Flank Steak
5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Coarse salt and ground pepper
1 1/2 pounds skirt steak
2 teaspoons olive oil, plus more for grates

1. In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
2. Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.

Spicy Cilantro Vinaigrette
1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced pickled jalapeño chiles
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon course salt

1. Combine and serve.


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