Grilled Flank Steak
This punchy marinade will help tenderize and infuse the flank steak with bold flavour. From there, it only needs a few minutes on the grill to get a nice sear and buttery-soft, juicy centre. Ideally, marinate the steak the night before for the best flavour, but 30 minutes on your counter will do in a pinch.
2 good size skirt steaks, trimmed of extra fat
Maldon Sea Salt & fresh ground black pepper
2 shallots, finely chopped
4-6 large garlic cloves, minced or crushed
2 Tsp Kanel Organic Taqueria Blend
1 large lemon, zested and juiced
¼ Cup Glasses & Grapes Aceti Red Wine Vinegar
½ Cup Glasses & Grapes Chili Lime EVOO
Neutral oil, for grilling
Rub steaks well on both sides with salt and fresh cracked black pepper.
Combine garlic, Kanel Organic Taqueria Blend, lemon juice, zest, red wine vinegar, and EVOO. Transfer steaks to a large ziplock baggie, add the marinade and gently massage into the steak to distribute the marinade.
Marinate the steak: If time allows, marinate it in the refrigerator 24 hours, turning the bag every so often to distribute the marinade. Then, allow it to sit at room temperature for 30 minutes before grilling. If you're short on time, allow the steak to marinate at room temperature for minimum of 30 minutes. Room temperature will allow it to cook an even temperature throughout.
Lightly oil the grates and preheat the grill to high heat. Keeping the steak in the bag, hit the steak with a mallet or rolling pin to tenderize the meat.
Remove the meat from the sealed bag and gently shake off the excess marinade. Arrange on the grill directly over the heat. Grill for 3-4 minutes on each side, or until the temperature reaches somewhere between 125-130°F.
Transfer to a cutting board to rest for 5 minutes. Thinly slice the skirt steak against the grain and arrange the pieces on a large platter. Serve with a drizzle of chimichurri and enjoy!