Cuban Flank Steak with Fresh Herb Sauce
5
Points®
Total time: 1 hr 11 min • Prep: 15 min • Cook: 16 min • Serves: 6 • Difficulty: Easy
If you love mojitos, you’ll love the cocktail-inspired sauce for this well-seasoned flank steak recipe. It's a great entrée for backyard BBQs and pairs well with grilled peppers and onions, and corn on the cob. We call for 1 cup of fresh mint leaves, but a combination of both fresh mint and cilantro leaves is equally delicious. For a spicier sauce, use some of the jalapeño seeds for extra heat. Slice the steak against the grain for a tender bite. Leftovers make tasty steak sandwiches. You can also serve extra steak at room temperature over mixed greens with roasted red peppers, or in veggie-grain bowls.
Ingredients
Garlic
4 large clove(s), minced
Steak seasoning
1 Tbsp
Lime zest
1 Tbsp, divided
Table salt
2 tsp, divided
Uncooked lean flank steak
1½ pound(s), washed, patted dry
Jalapeño pepper
1 large, seeded, deveined*
Red onion
½ small
Peppermint leaves
1 cup(s), or 1/2 cup each fresh mint and cilantro
Fresh lime juice
¼ cup(s)
Water
¼ cup(s)
Olive oil
2 tsp
Honey
2 tsp
Instructions
1
Rub garlic, steak seasoning, 2 tsp lime zest, and 1 tsp salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.
2
Meanwhile, place jalapeno, onion, mint, lime juice, water, oil, honey, remaining tsp salt, and remaining tsp lime zest in a food processor or blender; process to desired consistency and set aside (you can also chop this by hand for a chunky salsa-like consistency).
3
Preheat grill to high. Add steak and cook for 8 minutes per side for medium, or longer to desired degree of doneness. Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against grain. Serve steak with sauce.
4
Serving size: about 3 1/2 oz steak and 2 1/2 tbsp sauce
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