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In a medium-sized bowl, whisk together lime juice, orange juice, olive oil, vinegar, salt, pepper, cumin, oregano and garlic. Pour into a 9×12-inch baking dish.
Add flank steak. Turn to coat both sides in marinade. Cover with plastic wrap and place in fridge to marinate for up to 4 hours. Remove meat and discard marinade.
Preheat gas or charcoal grill to 400°F.
Place steaks on oiled grates and grill steaks 8-10 minutes on one side or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8-10 minutes or until internal temperature reaches 145°F with meat thermometer inserted into the thickest part of the steak.
Transfer steaks to a platter and let rest for 5-10 minutes before slicing against the grain.
Nutrition information per serving: 243 Calories; 98 Calories from fat; 10.9 g Total Fat (3.6 g Saturated Fat; 5.1 g Monounsaturated Fat); 92.2 mg Cholesterol; 130.0 mg Sodium; 0.6 g Total Carbohydrate; 0.1 g Dietary Fiber; 34.0 g Protein; 2.1 mg Iron; 453.4 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 13.7 mg Niacin (NE); 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 6.2 mg Zinc; 42.1 mcg Selenium; 129.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron and Riboflavin.
Filed Under:EntertainingSteaksTexas Favorites