Over the last year, I had a lot of time to work on new recipes and beef is usually not a protein I usually cook, but my husband really likes beef and we had started a new subscription services Butcher Box and all their meats are organic with no hormones or antibiotics: the beef is grass grazed, the chickens free-range and the pork is a heritage breed - so I have been venturing into new areas.
So this recipe came about after ordering from a local restaurant and really liking their beef tacos and I thought these flavors would work on a few cuts of beef, but I landed on the cut that was in the tacos, flank steak. This took several months for me to get the right balance of flavors and after making the final recipe a few times and it turned out perfect each time ist now time to post - enjoy.
1/4 cup of rough chopped green onions, just the tops
2 inches of fresh ginger, minced
1 jalapeno, chopped (remove seeds optional)
4 cloves of garlic
1 1/2 tablespoons of brown sugar
1 lime, zested and juiced
pinch red pepper flakes
salt and pepper to taste
1 1/2 to 2 lbs of flake steak
The night before:
place all the marinade ingredients into a food processor with the exception of the olive oil, pulse until coarse chopped. Turn processor on and drizzle in olive oil until smooth.
Pour marinade into a zip lock bag, add meat, close, message, and place in the fridge overnight.
Heat the grill to medium-high heat or place a cast iron pan over the same heat level. Place meat on the grill or in a pan and cook to desired doneness, we like our medium to rare. As the steak is cooking I baste with the marinade from the bag, no need for that goodness to go to waste.
Let rest for 5 minutes before cutting meat.