grilled flank steak with tomatillo sauce

As a good wife (in the 1950's?) should, I make sure that when my husband is coming out of the field from a month long (or longer) exercise, I have a steak ready for him.

Unfortunately, for him, he has to grill it.

(Just kidding....he actually loves to grill!)

I mean, there are just some things that men should do.

Grill.

Fry.

Handle raw chicken. 

(I have a thing with raw chicken.)

And, yes, I can do all these things.  

And since he is gone a lot, I do these things by myself quite often.

But, I digress.

Aaaand now I can't remember where I was going with this.

But!

This is the best flank steak recipe that I have ever made!

And that's all you need to know, really....

Grilled Flank Steak

The GD Kitchen

Serves 4.

3 tablespoon roughly chopped fresh cilantro leaves

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipolte chiles, in adobo sauce

1 teaspoon ground cumin

1 teaspoon salt

Dash cayenne pepper, to taste

2 1/4 pounds skirt or flank steak

Tomatillo salsa verde

Combine the first nine ingredients in a large ziplock bag.  Seal and squish around to combine.  

Add steak and massage to really get the ingredients into the meat.  Let sit in the fridge for 2-4 hours to marinate.  

Preheat your grill to high. 

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.

Warm the tomatillo salsa verde, while the steak is resting.

Slice the steak into very thin slices, across the grain.  

Pile some meat on your plate and spoon the sauce on top.

Enjoy!