As the weather is starting to cool down and we approach summers’ end I’m desperately trying to juice it for all it has. For the most people this means lounging under the sun. For me this only means only one thing: food. I’m using the grill as much as possible, because you know, you can’t grill after September 23rd.
Most people would assume I love spicy food because I’m Indian. But recently I’ve had a total aversion to it and I can only have it in controlled amounts. Like a lot of my recipes over here, I incorporate a lot of chillies for flavour rather than for heat.
I mean, why would you want to assault your digestive tract anyway?
This recipe for marinated flank steak is a definite keeper. Although I love it grilled, you can definitely pan-fry it after your BBQ has retired for the year. The best part is that this recipe serves two purposes, both as a marinade and a sauce!
Flank steak is now one of my favourite items to have when I have people over. It looks good, is easy to make and it appeals to everyones meat preferences. The thickest part of the steak is perfect for those that like it medium while the thinnest for those that are a little squeamish.
Cilantro-Poblano Marinated Flank Steak
- 1-1½ pound flank steak, lightly poked all over with a fork
- 1 cup packed cilantro
- 1 small white onion, quartered
- 1 large poblano pepper
- 2 tablespoons avocado oil
- ¼ cup full-fat coconut milk
- Juice of one small lime
- 2 cloves garlic
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- Kosher salt
Place the onions and poblano pepper on a baking sheet or oven-proof skillet and drizzle with oil.
Place in a preheated 400°F oven for 20-25 minutes until onions have softened and slightly caramelized and the pepper is charred. When the pepper is cool enough to handle, peel the skin, stem and some seeds and discard.
Put the roasted onions and pepper with its oil in a blender with the rest of the marinade ingredients and blend until smooth. Season with salt to taste.
Pour half of the marinade on the steak and rub onto all sides, reserving the rest of the marinade for later.
Allow it to marinate for a minimum of one hour in a room temperature environment or for 4 hours, covered in the fridge (but really — the longer the better). Remove the meat from the fridge half an hour before you’re ready to grill and preheat the BBQ on high and remove any excess marinade off the meat and season with some salt.
Before placing the steak on the grill, oil the grates well. Place the steak on the grates and grill for 3 minutes per side for medium in the thickest part. You can rotate the meat after the first 2 minutes if you want the nice grill marks.
Remove the steak onto a cutting board and let it rest for 5-10 minutes. To serve, thinly slice on an angle against the grain. Serve drizzled with the other half of the reserved marinade.