Grilled Flank Steak (Cima a la Parrilla)

Name: Grilled Flank Steak (Cima a la Parrilla)
Total time: 5400 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 lbs boneless flank steak (about 1 kg); 1 1/2 tablespoons coarse salt (about 20 g); 2 cloves garlic; 1/3 cup chopped fresh parsley (about 10 g); 3 tablespoons olive oil (about 40 ml); 2 teaspoons dried oregano (about 5 g); 1 lemon; 1 1/3 lbs potatoes (about 600 g); 2 tomatoes; 1 teaspoon fine salt (about 5 g); 1/2 teaspoon black pepper (about 2 g)

juan peñas @juanpe

I learned about this cut from some friends and decided to try making it myself—it's very tasty!

juan peñas @juanpe

I learned about this cut from some friends and decided to try making it myself—it's very tasty!

Saved

Ingredients

1 hour 30 minutes

Serves 4 servings

2.2 lbsboneless flank steak (about 1 kg)
1 1/2 tablespoonscoarse salt (about 20 g)
2 clovesgarlic
1/3 cupchopped fresh parsley (about 10 g)
3 tablespoonsolive oil (about 40 ml)
2 teaspoonsdried oregano (about 5 g)
1lemon
1 1/3 lbspotatoes (about 600 g)
2tomatoes
1 teaspoonfine salt (about 5 g)
1/2 teaspoonblack pepper (about 2 g)

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Steps

1 hour 30 minutes

1

Light a wood fire; if unavailable, use charcoal.
2

Mix chopped garlic, parsley, oregano, olive oil, juice of half a lemon, and fine salt to make a marinade.
3

Season the flank steak with coarse salt and sear over high heat for 5 minutes on each side.
4

Remove some coals and cook over low heat for 1 1/2 hours, basting with the marinade.
5

Boil the potatoes, cut them up, and toss with garlic, parsley, olive oil, and lemon juice.
6

Slice the tomatoes and season with salt, pepper, and a few drops of lemon juice.
7

Slice the steak and serve with Provençal-style potatoes and tomatoes.