8/2/19 Key West Flank Steak

8/2/19 Key West Flank Steak

Ingredients:
1 large red onion, sliced
1 cup minced fresh cilantro
¼ cup white wine vinegar
¼ cup Key lime juice
3 tablespoons extra virgin olive oil, divided
6 Key limes, halved
2 lbs beef flank steak
1 teaspoon kosher salt
1/8 teaspoon ground black pepper

Directions:
Combine the onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended.  Pour 1 cup marinade into a large bowl or shallow dish.  Add lime halves.  Rub steak with remaining oil; sprinkle with salt and pepper.  Add to bowl; turn to coat.  Refrigerate 8 hours or overnight.  Cover and refrigerate remaining marinade.
Drain steak, discarding marinade and limes in bowl.  Place reserved marinade in a food processor; process until chopped.
Grill steak, covered, over medium heat until meat reaches desired doneness (medium-rare 135 degrees; medium 140 degrees; medium-well 145 degrees), 6-8 minutes per side.  Baste occasionally with reserved marinade.
Let stand 10 minutes before thinly slicing steak across the grain.
Serves 4
Prep 20 minutes plus 8 hours marinade time
Grilling and standing time 20 minutes

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