Lime-Marinated Flank Steak

Prep: 35 minutes; Marinate: 1 to 2 hours; Grill: 17 minutes; Makes 4 servings

1 pound beef flank steak

¼ cup water

¼ cup lime juice

6 cloves garlic, minced

2 tablespoons snipped fresh cilantro

2 tablespoons snipped fresh oregano or ½ teaspoon dried oregano, crushed

¼ teaspoon chipotle chili powder or regular chili powder

1 recipe Avocado-Poblano Pico de Gallo

¼ teaspoon salt

1/8 teaspoon black pepper

Lime wedges and/or fresh cilantro (optional)

Step 1:

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.

Step 2:

For marinade, in a small bowl stir together water, lime juice, garlic, cilantro, oregano, and chili powder. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.

Step 3:

Prepare Avocado-Poblano Pico de Gallo. Drain steak, reserving marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160°F), turning once and brushing with the reserved marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)

Step 4:

To serve, thinly sliced beef across the grain; divide among four serving plates. Top with Avocado-Poblano Pico de Gallo. If desired, garnish with lime wedges and/or cilantro. Makes 4 servings.

Avocado-Poblano Pico de Gallo:

Preheat broiler. Arrange 1 fresh poblano chile pepper* or 1 sweet pepper on a foil-lined baking sheet. Broil 4 to 5 inches from heat for 8 to 10 minutes of until skin in bubbly and blackened, turning occasionally.  Carefully bring the foil up and around the pepper to enclose. Let stand about 15 minutes or until cool enough to handle. Using a paring knife, pull off the skin gently and slowly. Discard skin. Remove pepper stem, seeds, and membranes; chop the pepper.

In a medium bowl combine chopped pepper; 1 small tomato, chopped; 3 tablespoons finely chopped red onion; 1 tablespoon snipped fresh cilantro; ¼ teaspoon finely shredded lime peel; 1½ teaspoons lime juice; and 1/8 teaspoon salt. Stir in ½ of a small avocado, halved, seeded, peeled, and chopped. Makes about 1½ cups.

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

From Better Homes and Gardens