Cooking for 4 people
Ingredients
- 2 lb.
flank steak
- 2
limes juiced
- 6 cloves
garlic, smashed
- cup
OJ
- 1 cup
chopped cilantro
- cup
chopped onion
- tsp.
salt
- tsp.
black pepper
- cup
olive oil
- 1
Serrano pepper minced
- 1 tbsp.
white vinegar
- cup
Worcestershire
- cup
dark Mexican beer
- 1 cup
kosher salt
- 1 tbsp.
course black pepper
- 2 tsp.
granulated garlic
- 1
yellow squash cut in half moons
- 2
green zucchini cut in half moons
-
red onion quartered
1Food Prep
Add your marinade ingredients together in a blender and blend until well combined. Place your flank steak in a large resealable bag with the marinade and marinate for 2–24 hours.
Mix together your dry rub ingredients in a small bowl and set aside.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 375°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Heat your cast iron with 2 tbsp. of olive oil. Once heated, add your veggies to the skillet and season with some of the rub mix.
While your veggies are cooking, remove your steak from the marinade and lightly season with the rub. Place your steak on the grill and cook each side for 5-7 minutes.
As your steak finishes cooking, remove your veggies from the skillet and set aside, covered until you’re ready to serve.
Once your steak reaches an internal temperature of 145ºF, remove it from the grill and allow it to rest for 5 minutes. Then, cut against the grain and serve with your veggies.
For safe meat preparation, reference the USDA website.
