Southwestern Flank Steak
Ingredients
- 1 (about 1 1/2 pounds) flank steak, fat trimmed
- 1/2 cup corn oil
- 4 tablespoons TABASCO® brand Chipotle Pepper Sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 2 large garlic cloves, minced
- 1/2 teaspoon lime peel, grated
- 1/3 cup fresh cilantro, chopped
Preparation
Score a diamond pattern 1/4-inch deep on both sides of steak.
Combine corn oil, TABASCO® Chipotle Sauce, Worcestershire sauce, lime juice, cumin, garlic and lime peel in a plastic food storage bag. Add steak. Push out all air and seal. Refrigerate 8 to 24 hrs, turning bag occasionally.
Preheat grill to medium high heat. Oil grill rack and place 5 inches above heat.
Grill steak 6 to 8 minutes for medium rare, turning halfway through and basting with marinade. Let stand 10 minutes.
Cut steak diagonally, across grain into thin slices.
Salt to taste.
Makes 6 servings.
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