Coriander-Marinated Flank Steak
The coriander seasoning makes this a perfect pairing with either Mexican or Asian sides.
Serves: 4Hands-on: 30 minutesTotal: 8 hours 45 minutesDifficulty: Easy
- 2 Tbsp. fresh-squeezed lemon juice
- 2 Tbsp. soy sauce
- 2 Tbsp. olive oil
- 2 Tbsp. ground coriander
- 2 cloves garlic, minced
- 1 1⁄2 lb. beef flank steak, trimmed
- 1⁄4 cup red wine
- 1 Tbsp. black pepper
- Combine the lemon juice, soy sauce, oil, coriander, and garlic in a large plastic bag with a seal. Squeeze the bag to mix the marinade ingredients. Add the steak and squeeze the bag to ensure meat is evenly coated on both sides. Cover and refrigerate overnight, turning occasionally.
- Prepare a charcoal grill or preheat a gas grill to high heat. Make sure the grill grate is clean and lightly oiled to prevent sticking
- Remove the steak from the marinade. Transfer the marinade to a small saucepan and add the red wine. Season the steaks with pepper on both sides. Grill the steaks on each side for about 5 to 6 minutes or to the desired doneness. Transfer the meat to a platter and tent with tin foil; allow to rest for about 15 minutes.
- Heat the marinade to a boil and then reduce heat to a simmer and cook until the sauce is slightly reduced. Strain the sauce through a fine-mesh sieve into a bowl. Slice the steak thinly across the grain and arrange on a platter. Serve the sauce with the steak.