1 hr 5 mins
- 2 pounds flank steak
- 3 cloves garlic, minced
- 1/3 cup cilantro, finely chopped
- 1/2 cup olive oil
- 1 lime, juiced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- cotija cheese (or other cheese of your choice), optional
Place flank steak in a large freezer bag. In a medium bowl, whisk remaining ingredients together. Pour into bag, zip close, and massage marinade into steak with hands. Place in the fridge for one hour or up to 24 hours. Heat grill over a high flame (brush gates with oil to prevent sticking). Cook steak 5-7 minutes per side (for medium-rare) and then remove onto a cutting board. Let the meat rest for 6 minutes in order for juices to settle. Then slice into thin strips, across the grain. Place steak on homemade corn tortillas and top with crumbled cotija cheese, if desired, and Avocado Pico de Gallo.
- Tools needed: I'm a fan of marinating meat in freezer bags for a few reasons — you can shake and massage the juice into the protein without getting your hands messy and it makes for an easy (or non-existent) clean-up afterwards.
- Ingredient swap: If you don't like steak, you can certainly swap chicken or fish (mahi-mahi or shrimp would be good) instead using the same marinade. (Do not marinate for more than an hour if using fish or seafood.)
- Time-saving tip: Let the steak marinate overnight!