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Marinated Flank Steak
Chef Chris Leishman
2 Tablespoons minced garlic
1 ½ Tablespoons ground toasted cumin
1 teaspoon chili powder
1 ½ teaspoon salt
1 ½ teaspoon black pepper
2 Tablespoons red wine
¼ cup orange juice
1 ½ pound Flank Steak
Whisk all ingredients but the steak together. Prick the meat all over with fork tines and cover with the marinade in a shallow stainless or pyrex pan. Refrigerate meat overnight.
Next day drain well before grilling. Grill over medium hot coals about 15-20 minutes per piece. Let set on cutting board a few minutes before slicing. Slice meat against the grain in very thin long strips.
Yield: 6 servings
Per serving: (4.5 ounces) Analysis includes all of the ingredients but only about 1/4 of the marinade will get into the meat. Calories 255; Fat 11.9 gms; Saturated Fat 4.9 gms; Cholesterol 76 mg; Sodium 635 mg; Carbohydrate 3.4 gms; Fiber 0.5 gm; Sugars 1.6 gms; Protein 31.3 gms; VItamin A 17.4 RE's; Vitamin C 5.3 mgs; Calcium 32.2 mgs; Iron 4.2 mgs. This recipe is 42% fat.
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