I got the inspiration for this dish from here: http://www.fortheloveofcooking.net/2012/05/cilantro-lime-marinated-flank-steak.html
The steak is basically the same as in this recipe, but since my measurements were different I will still post my version below. 🙂
and this is how it turned out:
Here’s how I did it:
For the steak:
2 beef chuck tender steaks (or flank steak or whatever cut of meat you prefer)
1 lime, juiced
1 serrano pepper, seeds in (you can take the seeds out to cut the heat)
1 cup fresh cilantro
2 tbspns olive oil
salt to taste
California Seasoning (basically powdered onion and powdered garlic) to taste
1 tbspn chopped garlic
Blend all of the ingredients (except for the steak). Put half of the sauce in a ziplock bag with the steak, making sure that all surfaces get coated. We let it marinade about 3 hours. Stir in 1 tbspn of sour cream (optional) to the remaining sauce. This helps cut the heat and adds a nice tang to the sauce.
We pan seared the steak to about a medium temperature (140 with meat thermometer) and then thin sliced. Drizzle the remaining sauce over the sliced steak.
For the salad, it was just fresh baby spinach, fresh navel orange segments, and slivered almonds, tossed. I didn’t put any dressing on, but a nice oil/vinegar dressing would have gone nicely. I found that the meat had such an assertive flavor that I didn’t want to add anything to the salad, just let the citrus and spinach add bright notes to the dress.