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Citrus Marinated Flank Steak Recipe

Inspired by Kinley's Restaurant & Bar

Time1h 30m

Serves4

Grilled, Cilantro Chimichurri, Roasted Red Potatoes, Sautéed Elote Spiced Corn, Red Onion, and Tomatillos, Crema, and Cotija

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Ingredients

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For the Citrus Marinated Flank Steak

1 lb flank steak

1/2 cups Orange juice

1/4 cups ReaLime juice

2 tbs olive oil

3 tsp Garlic, minced

1 tsp Cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

For the Cilantro Chimichurri

1 cups Fresh cilantro, chopped

2 tsp Garlic, minced

2 tbs red wine vinegar

1/2 cups olive oil

1/2 tsp Red pepper flakes

1/2 tsp Celtic sea salt

For the Roasted Red Potatoes

1 lb red potatoes, quartered

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins garlic powder

For the Sautéed Elote Spiced Corn

2 cups sweet corn, kernels

2 tbs Butter

1/2 cups cotija cheese, crumbled

1 tbs ReaLime juice

1 tsp Chili powder

to taste Celtic sea salt

For Serving

1/2 cups red onion, sliced

1 cups tomatillos, diced

to taste crema

Method

For the Citrus Marinated Flank Steak

1

Marinate the Steak

In a bowl, mix orange juice, lime juice, olive oil, garlic, cumin, salt, and black pepper. Add the flank steak and marinate for at least 1 hour, preferably overnight.

2

Grill the Steak

Preheat the grill to medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

For the Cilantro Chimichurri

3

Prepare the Chimichurri

In a bowl, combine cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.

For the Roasted Red Potatoes

4

Roast the Potatoes

Preheat the oven to 425°F (220°C). In a bowl, toss red potatoes with olive oil, salt, black pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

For the Sautéed Elote Spiced Corn

5

Sauté the Corn

In a skillet, melt butter over medium heat. Add sweet corn and sauté for about 5-7 minutes. Stir in lime juice, chili powder, cotija cheese, and salt. Cook for another 2 minutes.

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