Key West Flank Steak

Key West Flank

By Van Wade Steak can whet the appetite

FFor everyone that loves the beach, the Key West Flank Steak recipe is simply amazing and it can ignite everyone’s taste buds. This recipe is very popular in Key West, Florida. The recipe was inspired by Colombian roots. To make it even better, you can grill extra lime and onion slices. It’s tremendous served with sides of rice and fried plantains.

The total time includes 20 minutes of prep and 15 minutes on a marinating grill. The following recipe makes up four servings.

INGREDIENTS

• 1 large red onion, sliced • 1 cup minced fresh cilantro • 1/4 cup white wine vinegar • 1/4 cup Key lime juice • 3 tablespoons extra virgin olive oil, divided • 6 Key limes, halved • 1 beef flank steak (1 pound) • 1 teaspoon kosher salt • 1/8 teaspoon pepper

DIRECTIONS

In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.

Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

NUTRITION FACTS

3 ounces cooked steak: 271 calories, 16g fat (5g saturated fat), 54mg cholesterol, 431mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.