Tuesday, February 26, 2013

Marinated Flank Steak with Serrano, Jalapeno & Fresh Cilantro Salsa

I'm back again with an amazing recipe that is tried and true YUMMY! Believe me, this one doesn't disappoint folks.
Just imagine juicy flank steak marinated in spices for 12 hours, then seared with a spoonful of spicy and smoky salsa dolloped on top. Sound appealing yet? That's what I thought.The reason why I love this recipe is because you seriously cannot go wrong along the way. It's basically fool proof. It all starts with a great marinade.
I put this marinade together on the fly. I cut the fat off my flank steak, sliced it in strips and placed it in my marinade. 

1 1/2 pounds of flank steak
1/2 cup fresh squeezed lemon juice
2 tbsp dried oregano
1/3 cup fresh cilantro
2 tbsp crushed garlic
1/3 cup thinly sliced spanish onion
1/4 cup worcestershire sauce
3 tbsp tamari 
3 tbsp sriracha
2 tbsp extra virgin olive oil
2 tbsp Mrs. Dash Salt Free Onion and Garlic Seasoning
Salt and pepper 

Mix all ingredients together and cover bowl with plastic wrap. Let ingredients marinade 2 hours to overnight, making sure to toss ingredients about halfway through process. 
From there, comes the remainder of this fab recipe. 

Heat a skillet to medium high heat and place 1 tbsp of olive oil in the pan. Swirl around and place half of the marinated flank steak in the pan. Allow it to get a good sear on it, and "stir fry" the steak for a few minutes. It will cook quick, so cook for 5-7 minutes. Do the same for the other half of the flank steak in the bowl. 

Serrano, Jalepeno & Fresh Cilantro Salsa 
7 serrano peppers (stemmed and seeded)
2 jalapenos (stemmed with some seeds remaining)
1/2 cup diced spanish onion
4 garlic cloves
1 tbsp canola oil
1/2 heaping cup of fresh cilantro leaves, rough chop
2 tsp white vinegar
2 tsp kosher salt
1 tbsp ground cumin
3/4 cup water (may be more depending on consistency wanted)
Place peppers, garlic and onion in a skillet at medium high heat with 1 tbsp of canola oil. Allow peppers to brown and blacken on the outside, and the onions and garlic to soften. Do not let the onions and garlic burn. This should take around 10-15 minutes depending on the size of the peppers. Remove and let cool for 5 minutes. Place this mixture in a food processor, along with the remaining ingredients as well as 3/4 cup of water. Process until smooth and add more water based off of what consistency you want.

From there, take steak and top with the salsa along with some toppings you like. I love this with a little bit of reduced fat sour cream to break up the spiciness of the salsa. I served this dish with a side of black beans, to make it healthy and packed full of vitamins and minerals. If you wanted to, you could easily turn this into taco filling. 

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