Happy Monday, everyone! I hope you all had a lovely weekend.
Ours was…interesting. As part of our CSA share, we’re required to work 2 to 3 hours on the farm each season. Last year Beloved and I harvested the shallots and readied the beds for the next crop; this year we decided to participate in one of the “group” harvests. There are three each year: garlic, onions and potatoes. Since garlic is harvested first, we decided to do that one – not only did Beloved and I go, we dragged The Young One along with us.
You have no idea how hard it is on your hands to clean four bajillion heads of garlic. And it took over 24 hours to get rid of the smell (it’s very fortunate that all three of us happen to love the smell and taste of the stuff). But, you know, we got a great sense of accomplishment from it – especially since the three of us were the only participants to stay until it was all done.
Summer has also finally arrived in our neck of the woods, and not only is it hot, it is humid as all get out. Not exactly the kind of weather that makes you jump up and say things like, “Oh, I want to spend all day cooking – let’s use the oven while we’re at it!!” Needless to say, we’ve been doing quite a bit of grilling over the last couple of days; there have been steaks and chicken and slaw and melon – all of it seasonal, easy and delicious.
This is what we grilled last night, and it was simply marvelous. Flank steak is cut from the abdominal muscles of the animal and can be tough if not properly prepared, but it is also extremely flavorful. When marinated and cooked quickly to a nice medium-rare, it is wonderfully juicy and reasonably tender – perfect for fajitas, which is the way we served it.
The orange, lime and cilantro in the marinade give it sweet and tangy citrus undertones, while the chipotle chili powder and cumin lend it a pleasant, contrasting spiciness. We ate it with grilled onions and peppers, homemade guacamole and fresh watermelon – the perfect dinner for a hot summer night. Whole30 compliant, too!
Note: This recipe comes in at 4 grams of carbs (assuming six servings), but since the marinade is discarded, even that is overstated. I’d say this probably contains less than 1 gram of carbohydrate per serving.
Click on the image to enlarge
- The juice of 1 orange
- The juice of 2 limes
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, roughly chopped
- 1 tablespoon chipotle chili powder
- 3 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 pound flank steak
- With a small, sharp paring knife score the steak on both sides.
- Combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for at least 2 hours.
- Prepare the coals on the grill until they are glowing red with a white ash around them. Drain and discard the marinade and place the steak 4 inches over the coals; sear quickly, about 3 to 4 minutes on each side.
- Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135 F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.
- Nutrition (per serving): 346 calories, 21.9g total fat, 102.8mg cholesterol, 493.8mg sodium, 593.5mg potassium, 4g carbohydrates, <1g fiber, 1.6g sugar, 32.6g protein