Well, howdy do, y’all.
Patty is all snugly tucked away in our freezer – I promise I’ll have the photos of her being cut into all of her delicious components Friday (but somehow I don’t think that post will generate 37 comments…). At any rate, we had a larger flank steak that had been languishing, all alone, in the freezer from our previous side of beef. So I took it out, threw it in a bag with a marinade, then tossed it in a smokin’-hot skillet and made…
Flank steak is from the abdominal section of the hind quarter of the cow, and is one of the tougher cuts of meat from that section of the animal – cuts from the hind quarter are usually the most tender (the tenderloin, for example). We could have actually had it made into a London Broil, but we love our fajitas in this house, so flank steak it is. Because it’s tough, you can braise it if you like – although I’ve never had much success with that method, so we prefer to grill it. However, the grill is sitting in the garage at this time of the year, so I performed an indoor version which started on the stove top and ended in the oven.
I’ve actually posted the grilled version of this recipe before, which included canned chipotle peppers in the marinade. I have a hard time finding chipotles that have either no wheat or MSG, so I’ve replaced it with chipotle chili powder here. The substitution worked quite well, and the recipe is still delicious, and still easy.
I grilled a red bell pepper, a poblano and a sliced onion on a cast iron grill on the stove while the steak finished in the oven, and made guacamole for my and Beloved’s fajitas; the kids had theirs with refried beans, cheese and sour cream, wrapped in a flour tortilla (I’ve relaxed my stance on wheat in the house just a tiny bit while Jolly and The G Man are here). The result was a quick and easy dinner that everyone enjoyed.
- 1 medium orange, juiced
- 2 limes, juiced
- 1/4 cup olive oil
- 2 garlic cloves, roughly chopped
- 1 tablespoon chipotle chili powder
- 3 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 pounds flank steak
- With a small, sharp paring knife make small cuts, at a 45º angle, over the surface of the steak on both sides.
- Combine the orange juice, lime juice, olive oil, garlic, chili powder, cilantro, cumin and salt in a large bowl; whisk 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.
- Preheat the oven to 400 F.
- Heat a large oven-proof skillet, preferably cast iron, over high heat until almost smoking. Remove the flank steak from the bag and discard the marinade. Sear the steak until well-browned, about 3 to 4 minutes per side. Carefully place the skillet into the oven until the steak is medium-rare to medium, about 5 to 7 minutes, or until it reaches an internal temperature of 135 F to 142 F.
- Remove the steak from the oven; tent loosely with foil and allow to rest for about 10 minutes. Slice thinly against the grain; serve with guacamole and grilled onions and peppers.
- Nutrition (per serving): 349 calories, 21.9g total fat, 102.8mg cholesterol, 493.9mg sodium, 599.1mg potassium, 5.1g carbohydrates, 1.2g fiber, 1.7g sugar, 32.7g protein.