Mexican-Style Flank Steak

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            FOOD FUNNY
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Thanks to A. J. Allred for passing this along:

The most remarkable thing about my mother is that for 30 years she
served the family nothing but leftovers. The original meal has
never been found. - Calvin Trillin

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            TODAY'S RECIPE
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You can serve this like you would any other flank steak, or you can
use it to add some spice to your favorite recipe for fajitas.

Mexican-Style Flank Steak

For the marinade:
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (15 ml) coarsely chopped fresh oregano,
or 1 tsp (5 ml) dried
1 Tbs (15 ml) finely chopped cilantro (coriander leaves)
1 Tbs (15 ml) ground cumin
1 Tbs (15 ml) finely chopped garlic
Salt and freshly ground pepper to taste

1 flank steak, 1 1/2 to 2 lbs (675 - 900 g)

Whisk together the ingredients for the marinade and marinate the
steak for 2 to 4 hours, turning occasionally. Grill directly over
hot coals to an internal temperature of 145F (62C) for medium rare.
Cut into thin slices across the grain. Serves 4 to 6.
Received on Thu Jun 23 09:22:19 2005