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2 lb flank steak
¼ cup extra virgin olive oil
¼ cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp.ground cumin

Put steak in a shallow dish. Mix together olive oil, lime juice, cumin & cilantro. Pour the mixture over the steak. Marinade at room temperature for about 30-45 minutes, turning the steak over in the marinade 1/2 way through. Broil or grill meat to desired doneness.

Pickled Tomato Salsa
1 lb. tomatoes, peeled, seeded & diced
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds
½ cup white vinegar
2 ½ Tbsp.brown sugar
2 tsp.salt
4 tsp.freshly grated ginger
2 tsp.yellow mustard seeds
2 tsp.cracked black peppercorns
2 tsp.ground cumin
1 tsp.cayenne
½ tsp.turmeric
½ cup extra virgin olive oil
1/4 cup cilantro

Pickled Tomato Salsa
In a large bowl, toss tomatoes with scallions and chiles.
In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture.

Serve the steak with lime & sliced avocado on a bed of basmati rice.


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