Flank Steak from Villamor

 

Ingredients

2lbs of untrimmed flank steak
1 part olive oil
1/2 part lime juice
2 tbls mustard
4 cloves of garlic finely minced
Fresh parsley finely minced
Salt and pepper

 

Directions

• Salt and pepper liberally and let sit while you prep the marinade
• Combine lime juice and mustard in a medium bowl
• With a whisk, whisk in the olive oil.  Do not pour in too much olive oil at once as you are trying to emulsify the lime juice with the olive oil using the mustard as a binding agent.
• Chop up garlic and parsley to semi fine pieces – finish in a food processor. You want a paste.
• Combine the liquid and the paste in the large bowl
• Drop in the meat
•   Let marinate for 4-12 hours.  The longer the better
•  1 hour before grilling, remove the meat from the bowl and let rest on a metal cookie sheet
• Heat the grill to the highest heat possible
• Grill pieces approx. 4 minutes per side depending on thickness for medium rare.  I will teach you the touch test for doneness.
• Let pieces sit for 10 minutes before slicing
• Slice pieces AGAINST THE GRAIN
• Serve with a starch and a steamed vegetable of your choice