Name: Marinated Flank Steak
Prep time: 45 min
Cook time: 15 min
Ingredients: 1 TBSP Extra-virgin olive oil; 3 TBSP Lime juice; 3 TBSP Reduced-sodium soy sauce; 4 cloves Garlic (minced); 2 tsp Chili powder; 1 tsp Ground cumin; 1 tsp Dried oregano; 8 oz Flank steak; Salt; Black pepper; 1 Russet potatoes (rinsed and poke with a fork all over); 4 tsp Butter (plus more for buttering the bread if using); 4 TBSP Sour cream; 1 ear Corn on the cob (shucked); 2 TBSP Fresh parsley (minced); 2 TBSP Fresh cilantro (minced); 1 clove Garlic (minced); 2 TBSP Extra-virgin olive oil (more if needed); 1 Tomato (cut into wedges); 2 slices Crusty bread; 24 oz Light beer (cold)

Marinated Flank Steak

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Prep Time: 45

Cook Time: 15

Servings:

Calories: 818kcal

Ingredients

Marinated Steak

1 TBSP Extra-virgin olive oil
3 TBSP Lime juice
3 TBSP Reduced-sodium soy sauce
4 cloves Garlic minced
2 tsp Chili powder
1 tsp Ground cumin
1 tsp Dried oregano
8 oz Flank steak

Seasoning

Salt
Black pepper

Baked Potato

1 Russet potatoes rinsed and poke with a fork all over
4 tsp Butter plus more for buttering the bread if using
4 TBSP Sour cream

Charred Corn Tomato Salad

1 ear Corn on the cob shucked
2 TBSP Fresh parsley minced
2 TBSP Fresh cilantro minced
1 clove Garlic minced
2 TBSP Extra-virgin olive oil more if needed
1 Tomato cut into wedges
2 slices Crusty bread

Light beer

24 oz Light beer cold

US Customary - Metric

Instructions

Make the marinated steak: Mix all ingredients together in a large bowl. Toss to coat the steak in the marinade. Cover bowl and place in refrigerator. Let steak marinate for 30 minutes or up to 1 day.
Prep the ingredients per the instructions above.
Preheat a grill or grill pan on medium heat. Place the potato on the top rack of the grill or alternatively into a preheated oven at 400℉ (202℃). Bake for about 45 minutes or until tender.
Grill the corn on all sides until nicely charred and tender. Cut the corn kernels off the cob and place them into a bowl. Mix the remaining ingredients for the corn tomato salad with the corn. Season with salt and pepper.
Grill the steak on both sides to your desired temperature using a thermometer (see below). Set the steak aside to rest for 5 minutes before slicing thin against the grain.
Slice the potato in half. Season with salt and pepper; top with butter and sour cream.
Toast the bread. Spread with butter if desired.
Serve the steak with corn tomato salad, baked potato, and beer.

Notes

Steak Internal Temperatures:

Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition