That moment when you finally feel like you have prepared the perfect grilled flank steak! I truly believe that one never stops learning and absorbing information through out our lives.
The longer you marinate, the more flavor?
I used to believe that! Not anymore! I have ruined many grilled flank steak by believing that the longer I left it in the marinade, the better. Plus, I used to dislike throwing away all that wonderful marinade once I removed the meat.
Less Is More!
I am guilty of loading my tacos with excess garnishes in the past. When you are paying premium prices for steak, you just want to enjoy the flavors of the steak. A good corn tortilla, a simple salsa with a little kick and extra cilantro mojo. One of the best carne asada tacos I have had to date!
So many salsas, too little tacos!
You are not going to believe this, but one of my favorite salsa recipes is prepared with canned tomato sauce! What? No way !!?? This simple toasted chile de arbol blended with tomato sauce is a recipe mom prepared since I was a kid. I know, it’s hard to believe especially when you see the extent amount of salsa recipes that I prepare. Maybe it’s nostalgia, but I really enjoy it.
Everyone need a little salsa macha in there lives!
I can almost sense the distress in people when I share my recipe for salsa macha, lol! It’s basically all chile de arbol blended with oil. Instead of chile flakes for my cilantro mojo sauce, I decided to add some salsa macha. It really isn’t as spicy as people think it is.
The key, for me, to grill a successful flank steak was to flip and rotate the steak a few times. Plus I always have a meat thermometer on hand for that perfect temperature.
Grilled Flank Steak with Cilantro Mojo
- medium bunch of cilantro washed
- 4-6 large cloves garlic minced
- 1/2 tsp Mexican oregano crushed
- Juice of 2 limes
- 2 tablespoons salsa macha
- 2 tbsp Maggi seasoning sauce
- 3/4 tsp fresh black pepper plus more for steak
- 1 cup avocado oil
- Salt to taste
- 1.25 pound flank steak
- After washing, trim off excess cilantro stems. Finely chop the cilantro and combine with all the other ingredients. Stir well, taste for salt. Divide the mojo into two bowls.Cover and set aside.
- Before grilling, bring the steak out and let it come to room temperature for 20-25 minutes. Season with salt and pepper, to taste.
- On a grill preheated at medium/high heat, place steak on oiled grill grates.
- Turn the steak every few minutes and baste in between, This steak took 11 minutes to reach and internal temperature of 125-130 degrees F If you like it more on the medium side, grill to 140 degrees F.
- Transfer to cutting board and tent loosely for 5 minutes. When ready slice against the grain. Garnish with reserved mojo.