Honey Herb Marinade: Flank Steak
Created by: Madison Rainey
Ingredients
1 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
5 cloves of garlic, roughly chopped
2 tbsp garden herb vinegar (can use white wine vinegar)
1/2 tsp black pepper
1.5 tsp chili powder
2 tsp red pepper flake
2 tbsp honey
4 tbsp lime juice (juice of 2 limes)
Zest of 1 lime
1-4 serrano peppers, finely diced (adjust to personal heat preference)
1.5-2 lb. grass-fed flank steak
Instructions
Make the marinade: in a blender or food processor combine cilantro, parsley, garlic, vinegar, black pepper, salt, chili powder, red pepper flakes, honey, lime juice, lime zest, and serrano peppers. Blend until combined (smooth or chunky consistency depending on preference)
Marinade the steak: Place flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, making sure the steak is fully coated. Seal or cover and refrigerate for at least 4 hours or overnight for best results.
Cook the steak: Remove the steak from fridge 30 minutes before cooking. Preheat a grill or cast iron skillet over high heat. Remove excess marinade, particularly any chunks of garlic or herbs, as they will burn. Cook steak for 4-5 minutes per side (medium rare). Adjust time for desired cook. Let the steak rest for 5-10 minutes, then slice thinly against the grain.
Serve: serve sliced steak with your favorite sides like grilled vegetables, rice, or warm tortillas.
