Ingredients

• 2-1/2 lb flank steak
• 1 cup orange juice
• ½ cup extra-virgin olive oil
• 4 tablespoons Urban Accents Argentina Steak Rub
• 3 tablespoons cilantro, chopped
• ½ red onion, finely diced

Instructions

In small bowl, combine orange juice, oil and Argentina Steak Rub. Place flank steak in resealable plastic bag. Pour in sauce, seal bag and turn to coat evenly. Marinate in refrigerator for 2 hours. Preheat grill or broiler. Remove flank steak from plastic bag and cook close to the heat for about 6 minutes per side or until cooked medium-rare. Remove from heat and let stand 3-4 minutes. Slice across the grain and place on serving dish; sprinkle with cilantro and finely diced red onion.

Note: A steak should always be at room temperature before you cook it, so if it is refrigerated, take it out at least an hour in advance. If it’s cold, right out of the fridge, you’re going to get a steak that’s seared on the outside and nearly raw on the inside. When it’s cooked at room temperature, you’ll see a nice gradation of doneness from the crispy, caramelized exterior to the pink and red center. In addition, a cold steak will take longer to cook, invalidating most recipe cooking times.

Other Beef Recipes

BBQ Burgers
Beef Stew over Orzo
Braised Short Ribs
Chicago Steak
Filet Mignon Rolled in Pepper
Homemade Meatloaf
Pan-Seared Aged New York Steak
Picadillo in a Lettuce Cup

Tips

Resting Meat
Steak Done to Order