Recipe: Argentinian Flank Steak
This simple steak preparation lends itself well to summer BBQ's
July 17, 2012
I love Latin cuisine! This recipe was shared with me by a friend who brought back tales of amazing meat dishes she’d enjoyed while in South America. Packed with protein, it makes a great Saturday, post long ride recovery meal. Try it with these Yam Fries as a side for a well-rounded Paleo meal.
Argentinian Flank Steak
Ingredients
2 pounds grass fed flank steak
4 cloves fresh garlic, smashed
2 tablespoons olive oil
1/2 small lime, juiced
1 tablespoon dried oregano leaves
1 tablespoon dried basil leaves
1 tablespoons dried parsley flakes
freshly ground black pepper, to taste
dried crushed red pepper, optional, to taste
1/2 cup fresh parsley
1/2 cup fresh cilantro
2 cloves garlic
2 tablespoons olive oil
- Using a meat tenderizer tool, pound both sides of steak. Place smashed garlic onto flesh of one side and pound into meat with tenderizer tool. Rub throughly with olive oil and squeeze lime on top.
- Combine all dry spices and press into meat. Place the meat in a glass or ceramic dish and cover tightly. Let marinate in refrigerator at least four hours.
- Combine four remaining ingredients in mini prep food processor and whiz to combine. Tightly cover and refrigerate.
- Preheat oven to broil (or light up the barbeque) and cook for roughly three minutes per side for rare, or longer for more done. Remove from heat and let rest while you steam your favorite veggies.
- Serve together with parsley combination on top.
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Nell Stephenson is an Ironman triathlete and Paleo nutritional consultant. Her book “Paleoista” provides a guide for people new to the lifestyle, as well as a full fix of Paleo-friendly recipes. Follow her on her website Paleoista.com or on Twitter @nellstephenson.
