Cooking Instructions
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Step 1
Trim the
Flank Steak (455 g)
of any excess fat or silver skin. I like to leave some fat on the meat, it helps it tenderize plus it'll melt on the grill anyways.
Step 2
In a food processor, pulse the
Fresh Cilantro (1 handful)
,
Ground Cumin (2 g)
, and
Ground Black Pepper (1 g)
. Slowly drizzle in a teaspoon or two of
Olive Oil (as needed)
until a paste forms.
Step 3
Rub all over the meat and place into a zip lock bag with the
Garlic (2 cloves)
and the juice of a
Lime (1)
. I like to toss in my lime peels for more flavor.
Step 4
Let that hang out in the fridge for at least three hours. The more, the better!
Step 5
While those are cooking, remove the flank steak from the bag and shake off excess marinade. Sprinkle with salt on both sides.
Step 6
Grill 6 minutes on each side, then allow to rest 5 minutes after taking it off the grill.
Step 7
Rub the
Cherry Tomatoes (455 g)
,
Jalapeño Peppers (2)
, and
Red Onion (1)
with
Olive Oil (10 mL)
and transfer to a grill pan. Grill 10-15 minutes, tossing the vegetables half way through.
Step 8
Once the vegetables are done, take half and pulse finely in a food processor. Add the remaining half and pulse 1-2 times, leaving large chunks. Stir in the
Lime (1)
juice and
Fresh Cilantro (to taste)
and transfer to a serving bowl.
Step 9
After the steak has rested, use a carving knife to carve against the grain at an angle. Serve the salsa over the carved meat and a side of grilled
Tortillas (to taste)
.
