Cast Iron Skillet Margarita Flank

Sunday, April 11, 2010 @ 08:04 AM

2 lb flank steak,scored on both sides & seasoned with kosher salt & pepper

12 oz. can frozen lemonade,defrosted

1/2 cup tequila

1\4 cup olive oil

The juice of 2 limes

1\3 cup lemon marmalade

1/2 cup fresh chopped cilantro

1 jalapeno,sliced

Combine all ingredients except the flank steak. Blend well.Put steak in zip top bag & pour marinade over the steak.Marinate for at least an hour. Since it is significantly tougher than the loin and rib steaks, most flank steaks are quickly seared and eaten rare to medium rare in order to maintain its tenderness.

Preheat a your cast iron skillet or fajita pan…you will be searing the meat over high heat.

Place flank steak in skillet &  cook for about 5 minutes per side depending upon the thickness.  You will want to cook meat to medium or medium rare.   Remove and let rest 10 minutes before slicing.Slice thinly across the grain. Great as is, on salad, for fajitas,or cold steak sandwiches.

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2 Responses to “Cast Iron Skillet Margarita Flank”

  1. Great information! I’ve been looking for something like this for a while now. Thanks!

  2. wigelnyatt says:

    Any time…whenever you need!

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