FLANK STEAK

 I tried this marinade on a flank steak and it came out great! It has a softened Mexican flavor that does not overpower the meat. I think next time I will add a little salt to the marinade.

Recipe from Alton Brown

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 4 scallions, washed and cut in 1/2
• 2 large cloves garlic
• 1/4 cup lime juice(I added 1Tbsp of lime flavored oil that I had on hand)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/2-1 tsp of salt (my addition)
• 3 tablespoons dark brown sugar or Mexican brown sugar
• 1 flank steak 1-2 pounds or 2 pounds inside skirt steak, cut into 3 equal pieces
• Special equipment: blow dryer

Directions

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels.

We just put the meat directly on the grill for about 3 minutes per side, depending how you like it. It cooks fast. With a flank steak you can slice it for fajitas, and burritos or do what I do and add it to your salad.

Alton Brown's method;
Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.