Lemon Cumin Flank Steak

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 12/17/2019, viewed by 2188 , 0 Comments
yield6 portionstotal time20m

Flank steak with one of my favorite marinades - lemon, cumin, paprika, and oregano.

Translations available inen-USin-IDes-MX

What you will need

2 Tbsp Olive Oil

2 cloves Garlic

1 tsp Paprika

1 tsp Cumin

1 tsp Dried Oregano

1 Tsp Salt

1 Lemon

1 lb Flank Steak

(Nutritional facts 137 calories, 6.55 g fat, 1.27 g carbohydrates, 17.71 g protein, 51 mg cholesterol, 486 mg sodium)

How to cook

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Gather ingredients.

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Peel garlic cloves and chop or grate to a fine paste.

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Pour the olive oil into a medium mixing bowl.

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Add the crushed garlic.

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Add the dried oregano.

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Add the cumin.

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Add the paprika.

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Add the salt.

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r the seeds.

Cut the lemon in half and squeeze the juice into the marinade. Watch out for the seeds.

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Whisk it all together.

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the marinade. If you plan to cook it right away, let it sit at room temperature for about 20 minutes. Otherwise, seal it up and put it in the fridge until you're ready to cook.

Place the steak in a sealable container (I used a gallon ziplock bag). Add the marinade. If you plan to cook it right away, let it sit at room temperature for about 20 minutes. Otherwise, seal it up and put it in the fridge until you're ready to cook.

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Warm some cooking oil in a heavy skillet until nearly smoking.

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e.

Add the steak. Cook on high heat until you get a nice dark crust on one side.

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Flip the steak to sear the opposite side.

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the heat and set the meat aside to rest for a few minutes.

When you get a little caramelization on both sides of the flank steak, cut the heat and set the meat aside to rest for a few minutes.

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perature throughout. Flank steak is fairly thin, so it should be cooked to medium by the time you get some color on it and let it rest. It's also a little on the tough side, so slice thin, and against the grain.

Allowing the meat to rest for a few minutes will let it coast to a nice temperature throughout. Flank steak is fairly thin, so it should be cooked to medium by the time you get some color on it and let it rest. It's also a little on the tough side, so slice thin, and against the grain.

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