Spicy Southwestern Flank Steak

Published July 1, 1993.

Why this recipe works:

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations… read more

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

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Serves 4

Flank steak is a relatively inexpensive cut that can be tough if not properly prepared. To make sure that the meat is tender, do not overcook (rare or medium-rare is best). Because flank steak is a very thin cut, the marinade may flavor the meat in less than 24 hours. Cut steak into thin slices across the grain.

Ingredients

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