Citrus flank steak

Last night, I really had a craving for steak. I had my heart set on a NY Strip, but unfortunately the pickings were lean at the market by the time I got there. Instead, I ended up with a flank steak. Hubs is the family grill master, so I put him in charge – marinade and all. As usual, he did not disappoint.

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Citrus Flank Steak

  • 1 flank steak

For the marinade:

  • 3/4 C Orange Juice
  • Juice of 4 limes
  • 2 T soy sauce
  • 2 green onions, chopped
  • 1 t crushed red pepper
  • 3 T olive oil
  • 1/2 t worcestershire
  • 1/2 C apple cider vinegar
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t garlic powder

Mix all marinade ingredients. Place flank steak into a large plastic bag, and pour marinade in. Let it sit in the fridge for about an hour, no more than two. Heat your grill to medium high. Grill the flank steak for about 5 minutes each side for medium rare. Discard the marinade. Let the steak rest for 5 – 10 minutes, then slice against the grain at a 45 degree angle.

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Guacamole

I could eat this all day every day and never ever get tired of it. If you like, add half a clove of chopped garlic and/or some chopped cilantro.

Guacamole

2 ripe avocados
juice of half a lime
salt, to taste

Mash avocados. Add lime juice and salt (start with a 1/4 t and see if that’s enough for you. I like more). Stir. You can eat it right away, but it’s better after it sits in the fridge for 30 minutes or so.

Citrus Sangria

I’m sure purists have a real definition for what Sangria is, but to me, it’s wine and fruit. Any wine and any fruit make a nice cocktail, as you can imagine, but this one is nice for the citrus coming in season.

Citrus Sangria

  • 1 lime
  • 1 orange
  • 1 bottle Pinot Noir
  • Sugar, to taste (optional)
  • Sparkline water for serving

Cut your lime and orange in half. Juice one half of each and put the juice in a pitcher. Slice the other half as thinly as possible and add to pitcher. Pour in your wine. Taste it, and if you like it sweeter, add some sugar. I like it a little dry. You can serve it straight like that, or serve it in a glass with half sparkling water, half sangria.

Tonight, I had a half a pomegranate hanging around, as I had grown tired of eating it straight, and added those lovely little ruby seeds in too.