Brazilian flair flank steak makes for a quick, easy and very delicious meal. After a 24 hour soak in a lime and garlicky marinade this grilled flank steak is perfect to be eaten in sandwiches, salads, tacos or in your favorite way.
The grill isn’t the only way to make this steak. You can make it indoors and it perfect for all year around. Also, Flank steaks are lean and they absorb marinades greatly giving wide options for flavors and ways to make it. The day we made our Brazilian flair flank steak we ate it with a mango salsa that was a combination of fresh and sweet contrasting to the lime of the steak… it was amazing! The next day we made tacos. I think flank steak is perfect for a weeknight meal. Enjoy it!
Link of the day…
You will think that I’m posting this link on purpose… lol. It was pure coincidence to read that “Italy proposal to jail vegans who impose diet on children” on the same day this post was written. It’s an interesting read.
Now, with a different topic I can’t not add this link about “Brazil’s First Gold Medal In Rio Games Goes To Hometown Judo Champion”. It’s such a beautiful story of resilience!!
- 2 ea. Flank steak (approximately 5-8 lbs. Total)
- For the marinade
- 1 c. Chopped green onion
- ½ c. Chopped cilantro
- ¼ c. Garlic cloves
- 1 T. Black peppercorns
- 1 T. Kosher salt
- 2 tsp. Malagueta peppers plus 2 tsp. Oil from the peppers
- 2 T. Fresh oregano
- Juice of 2 limes
- In a mortar and pestle, mash together the garlic cloves, black peppercorns, kosher salt and malagueta peppers and oil until smooth.
- In a medium bowl combine the mashed ingredients with the green onion, cilantro, oregano and lime juice.
- Divide marinade into 2 large ziplock bags and place 1 flank steak in each.
- Shake to combine and marinate the beef.
- Let sit overnight.
- Over a medium high grill, cook flank steak, turning, until temperature reaches 130F.
- Let steak rest for 20 minutes.
- Slice steak thinly, across the grain.
Beijos and Tchau!!