beanlicker
02-28-2013, 10:08 PM
Ingredients
1 Teaspoon Pure Chile Powder
½ Teaspoon Ground Cumin
½ Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoon Fresh Lime Juice
2 Tablespoon Extra-Virgin Olive Oil
1½ Pound Flank Steak (Trimmed of Fat)
Instructions
For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing. Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.
The steak and pineapple can be cooked in an oiled ridged grill pan on top of the stove and the tortillas can be wrapped in foil and heated in a 350°F oven.
http://www.catcora.com/images/cache/grilled_chili_lime_crop_412x500.jpg
1 Teaspoon Pure Chile Powder
½ Teaspoon Ground Cumin
½ Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoon Fresh Lime Juice
2 Tablespoon Extra-Virgin Olive Oil
1½ Pound Flank Steak (Trimmed of Fat)
Instructions
For the marinade: In a small bowl, mix the spices, salt, pepper, lime juice, and oil to make a paste. Place the steak in a shallow dish and rub the paste evenly over both sides. Cover and let marinate for 1 to 4 hours.
To cook the steak: Grill the steak for 5 to 6 minutes on each side, or slightly longer for well-done meat. Remove from the grill and let rest for 10 minutes before slicing. Meanwhile, place the tortillas on the hot grill and grill for 10 seconds on each side, then wrap in a cloth napkin to keep them warm.
Slice the steak across the grain into 1/2-inch-thick slices and arrange on a serving platter. Place the tortillas and the bowl of salsa on the table and serve family-style.
The steak and pineapple can be cooked in an oiled ridged grill pan on top of the stove and the tortillas can be wrapped in foil and heated in a 350°F oven.
http://www.catcora.com/images/cache/grilled_chili_lime_crop_412x500.jpg