Recipe: Latin Flank Steak

LATIN FLANK STEAK

2 Flank Steaks
FOR THE MARINADE:
1/2 cup soy sauce
1/2 cup Worcestershire sauce
Juice of 1 large lemon (approx. 1/4 cup)
1/4 cup fresh cilantro, chopped
1 tbsp fresh ginger, minced
2 cloves fresh garlic, minced
1 jalapeno pepper, seeded & finely chopped (optional)

Whisk all ingredients except flank steaks for the marinade.

Lightly score (shallow slashes) both sides of the flank steak and marinate steaks overnight in fridge or at least 2 hours at room temperature.

Drain marinade into small saucepan and bring to boil.

Grill steaks 5 minutes per side for medium-rare.

Thinly slice meat across the grain (short side).

To use remaining marinade as sauce, place in small pot on top of stove and boil for 3-4 minutes to kill any bacteria.

Tips & Variations:
My favourite sides are simple rice or plain couscous with ginger/garlic green veggies. Check out the vegetable section for some options - roasted potato salad and spiced mango coleslaw are a nice choice.

A traditional chimichurri adds some extra Latin zing.

Serves 4
adapted from a recipe in: Every Kitchen Tells Its Stories