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From Dorothy McNett's recipes at www.dorothymcnett.com. Versions of this are eaten in Mexico and throughout Central America. A bit of dried cumin is often added and lime juice is used instead of orange juice...but try to stay out of the arguments as to which is best! It is best grilled outside, leaving the flank steak whole and slicing when done. However, it is also delicious sliced after marinating and then grilled on a stove-top grill if outdoor grilling is not a possibility for you.
2-3 pound flank steak
Combine all ingredients (except for the tostados) and allow to stand at least 1 hour. Pat meat dry with paper towels and grill over a hot outdoor grill about 5 minutes per side, or until done to your liking. Slice and serve. Or, slice the meat before grilling on a stove-top grill, using only about 2-3 minutes per side. Serve on top of crispy tostados.
Recipe created 2011-08-03.