Mexi-Mojo Marinated Flank Steak
Author: 
Recipe type: Direct heat
Serves: 4 to 6
 
Ingredients
  • 1½ – 2 pounds flank steak
  • Juice from 3 oranges
  • Juice from 3 limes
  • 1 bulb garlic, cloves removed and smashed
  • 3 dried red chilies, crushed (or ¼ to ½ tsp. crushed red pepper flakes)
  • 2 teaspoons Mexican oregano
  • ¼ cup flavorless oil, such as canola
  • Sea salt and freshly ground black pepper
Instructions
  1. Rinse flank steak with cold water and pat dry with paper towels.  Place in a shallow dish just a little bigger than the steak.  Whisk together remaining ingredients, except S&P, and pour over the steak.  Cover and marinate in the refrigerator for at least 8 hours and up to a couple days; occasionally turning the steak.
  2. Remove steak from marinade 30 minutes prior to grilling. Discard the marinade.  Set up grill for direct cooking over medium-high heat. Brush and oil the grate when you’re ready to start cooking.
  3. Pat steak dry and liberally season with salt and pepper, grill steak approximately 4 to 6 minutes per side. Take the guess work out of it and use your Bull Instant Read Flip Tip Digital Thermometer and take it off the grill somewhere between 126 and 130 degrees F and let rest for 5 to 10 minutes. Thinly slice steak on the bias (at an angle) across the grain of the meat.  Serve warm or at room temperature.
  4. * Trim and wash green onions.  Pat dry and toss with a little canola and sea salt and pepper.  Grill until desired doneness.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/mexi-mojo-marinated-flank-steak/