Flank Steak Monterrey with Orange Gremolata
Author: 
Recipe type: Direct heat
Serves: 4 to 6
 
Ingredients
  • 2 pounds flank steak
  • 2 oranges
  • Juice from 1 lime
  • 1 (15 ounce) can diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, chopped
  • 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  •  :
  • For gremolata:
  • ⅓ cup finely chopped parsley leaves
  • 1 tablespoon reserved grated orange zest
  • 1 clove garlic, minced
Instructions
  1. Trim away any excess fat from the flank steak and place in a shallow baking dish just large enough to hold the steak. Grate the zest from the oranges using a Microplane or fine grater. Reserve 1 tablespoon for the gremolata; add the remaining zest to a blender. Juice the oranges and add to the blender along with the remaining ingredients; give it a good blitz. Pour the marinade over the steak and flip a couple time to coat. Cover and marinate in the refrigerator for at least 4 to 6 hours or for as long as overnight.
  2. For the gremolata: In a small bowl, toss together the parsley, reserved orange zest and the garlic. Cover and refrigerate until ready to use.
  3. Preheat grill for direct cooking over high heat and as always, brush and oil grates before cooking.
  4. Place steak on hot grill at a 45 degree angle to the grates. Cook for about 4 minutes per side for medium rare. Allow the steak to rest (repose) for 7 or 8 minutes before slicing.
  5. Once the steak has rested, thinly slice across the grain of the meat with your knife tilted at an angle to give you nice wide slices. Serve hot or at room temperature sprinkled with the gremolata along with grilled vegetables (like my Cumin and Lime Marinated Squash) and warm, grilled tortillas.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/flank-steak-monterrey-with-orange-gremolata/