Spicy Marinated Flank Steak with Grilled Vegetables
Grilled Marinated Flank Steak
The Flank Steak
1 large garlic clove, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup olive oil
Juice of one lime
1 teaspoon pureed chipotle chile in adobo sauce
1 2-pound flank steak
Salt and freshly ground black pepper
2 teaspoons vegetable oil, divided
Reserved marinade from the steak
1 yellow bell pepper, seeds and stem removed, cut into 1/2-inch strips
1 red bell pepper, seeds and stem removed, cut into 1/2-inch strips
1 medium yellow or red onion, halved lengthwise, then thinly sliced
3 plum tomatoes, halved lengthwise and then each half cut into 4 wedges
With a mortar and pestle, make a paste of the garlic, cumin, coriander, olive oil, lime juice, and pureed chile. Season the steak with salt and pepper on both sides, and then place it in a non-reactive baking dish and cover with the paste. Toss to coat, cover the dish, and marinate the steak for as long as possible, ideally overnight. Turn the steak over several times while marinating.
Remove the steak from the refrigerator and allow it to reach room temperature. Wipe off the marinade and reserve it in a small bowl. Lightly brush the grill with the remaining vegetable oil. Grill the steak according to its thickness–4 minutes per inch per side for medium rare. Because of moisture in the steak, it will not brown deeply. When the steak is done to your liking, place it on a serving platter, tent it with aluminum foil, and let it rest for ten minutes.
Meanwhile, prepare he vegetables. Simmer the reserved marinade in a small saucepan over medium low heat for a few minutes, then transfer it to a medium bowl. Add the vegetables and toss to combine. Place the vegetables in a grill pan and grill over medium heat, stirring often for 3 or 4 minutes until they are cooked through.
Slice the steak thinly across the grain and serve with the vegetables.
Yield: 6 servings.