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Rinse the meat and pat dry.
In a large freezer bag add all the marinade ingredients and shake, combining all together.
Add the meat to the bag, zip it, and try to avoid excess air.
Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.
Warm up grill to medium high heat and remove meat from freezer bag.
Sprinkle the meat with dry rub on both sides.
Grill over direct heat for approximately 4-5 minutes on each side for a medium rare steak, but adjust time based on your desired doneness. Check temperature with a good digital thermometer for your desired temp. We aim for 130-135 degrees internal temperature.
Remove from grill and let sit at least 10 minutes to allow juices to settle.
Slice across the grain in thin slices and serve over a salad or as a filling for sandwiches.
Prepare Chimichurri sauce or use your favorite salad dressing.
Slice the romaine into smaller pieces, wash and dry. Easiest to use a salad spinner.
Add to a large bowl the romaine, avocado, cherry tomatoes, corn, and onions. Add freshly squeezed lemon juice and Chimichurri. Toss salad.
Add the flank steak to the salad for a family style meal, or plate the salad, and then add the flank steak for individual portions.