Grilled Flank Steak With Mint Cilantro Mojo And Grilled Carrots And Parsnips Food

GRILLED STEAK WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper in food processor.
• Pulse until herbs are chopped.
• Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
• Sprinkle steaks with remaining salt and pepper.
• Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare - thermometer should read 145, medium 106, well-done 170).
• Cut steaks into 1/4 inch slices
• Serve with sauce.

GRILLED FLANK STEAK

Steps:

• Combine all ingredients except steak in a small bowl.
• Mix well to combine.
• Place flank steak in a large zip top bag.
• Add marinade ingredients.
• Refrigerate 8 hours or overnight.
• When ready to cook, remove from marinade and discard marinade.
• Grill 5 minutes per side.
• Allow to rest 5-10 minutes after grilling before slicing.

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED CARIBBEAN FLANK STEAK WITH MOJO AND PLANTAINS

Steps:

• 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
• 2. Preheat a grill to high.
• 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
• 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
• 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
• Set aside on a cutting board and let rest for 10 minutes.
• 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
• 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.