For some reason, I never got around to posting this recipe after I made it this summer on our outdoor grill. (Probably had something to do with all of the time I was devoting to the kitchen renovation.)
We ate it as called for in the recipe, wrapped in warmed corn tortillas. If my memory serves me correctly, it was very good.
: Grilled Chili-Rubbed Flank Steak :
recipe by Bruce Aidells | Food & Wine Magazine, November 2003
• 1 large garlic clove
• 1 tablespoon chopped red onion
• 1 tablespoon fresh lime juice
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• One 1 1/2 pound flank steak
• Ten lime wedges
• 3 1/2 ounces Monterey Jack Cheese, shredded
• 2 tablespoons chopped cilantro
• Twelve 6-inch corn tortillas, warmed
1. In a processor, pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak.
2. Light a grill or preheat a grill pan. Grill the steak over a medium-high fire, turning once, until an instant read thermometer inserted in the thickest part registers 125˚ to 130˚ F for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes.
3. Cut the steak across the grain into 1/4-inch slices. Arrange the meat on a platter. Squeeze two lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm corn tortillas and the remaining lime wedges.
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