I like red meat. I know it isn’t as healthy as chicken or fish, but as I say, the Hellbent Living way is eating healthy 85%-90% of the time. Which leaves a little room to splurge. This recipe isn’t actually that big of splurge in my book…or blog. In fact, when I make this recipe I count it as an 85% meal not the 10%-15% of meals where I’m really splurging. I often save those for when I am eating out or having a dinner party. This recipe calls for my Pepper Lime Cilantro Marinade which is low in oil and has no sugar. I portion out 4-5 oz for my serving so I do not overdo it with the calories.
Flank steak is a tough piece of meat so it needs tenderizing. The lime juice in the marinade works well to break down the protein and tenderize the meat. This recipe calls for 2 lbs of flank steak. It can serve 4-8 people depending on serving sizes. I use half the marinade to tenderize and flavor the meat before grilling and the other half as a salsa served on top of the meat. I serve the grilled flank steak with grilled onions and red peppers, and warm corn tortillas. Rice would also go well with this dish instead of the tortillas.
Flank Steak with Pepper Lime Cilantro Marinade-Salsa
2 lbs flank steak
3 red bell peppers
Make marinade. Put flank steak in a gallon size plastic bag, add half the marinade and move it around the bag to cover the steak. Refrigerate for 6 hours or overnight.
To grill: Take steak out of refrigerator and bring to room temperature. Heat grill and to medium high and grill 10 minutes on each side. While the steak is grilling, cut up 3 red bell peppers in strips and slice 2 onions and put those on the grill in tin foil…and grill until they are soft.
Warm tortillas, if serving.