Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, April 5, 2009

Cuban Flank Steak with Avocado and Tomato Salad

This was dinner last night. It was very savory and filling. The recipe is from the Flat Belly Diet cookbook, and I have adjusted it slightly. It was very easy to prepare. I marinated the flank steak all day in the mojo sauce. It made the steak absolutely delicious, and the avocado and tomato salad was an excellent accompaniment.

Ingredients:

For the Mojo Sauce -
¼ cup olive oil
¼ cup fresh lime juice2 Tbls orange juice
4 garlic cloves
2 Tbls water
½ tsp cumin
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
Hand full of fresh cilantro

1 flank steak
1 avocado, chopped
1 tomato, chopped
4 Tbls finely chopped red onion

Directions:

Place all of the Mojo Sauce ingredients in a small food processor, or blender. I have a “Bullet” which I love and is perfect for making the mojo sauce.

Place the flank steak in a zip lock bag or shallow dish. Add the sauce; l let marinate in refrigerator for 2 hour to overnight.

Remove the flank steak from the marinade; place remaining marinade in saucepan. Let steak stand at room temperature for 30 minutes.

Grill the flank steak to your desired doneness. As you can see from the picture, we like ours on the rare side. Let the cooked steak stand for 10 minutes before thinly slicing across the grain.

Bring the marinade in the saucepan to a boil. Let it cook for several minutes; it will begin to thicken.

Place the avocado, tomato and onion into a bowl. Add the heated mojo sauce to the salad. Serve on the side of the steak, or on top. Your preference.

Cuban Flank Steak with Avocado and Tomato Salad

This was dinner last night. It was very savory and ...

See Cuban Flank Steak with Avocado and Tomato Salad on Key Ingredient.

6 comments:

Columbo said...

This was soooooo yummy. I really liked the flank steak prepared this way. Bravo!!!!!!!!!!

foodbin said...

The flank looks so juicy and i see very little of the avocado

alisa@foodista.com said...

Delicious! What a great recipe! Hope you can come over and share this yummy treat over at Foodista.com - the cooking encyclopedia everyone can edit. Would also love a link to this post from our site.(This will direct Foodista readers to your blog)Here's how you can create inbound links from our site Check it out here. This is a great way for you to build blog traffic and connect with other food lovers! See you there! Thanks!

Donna said...

This looks like one very fantastic dish!! Love the mojo and flank is one of my favorites to have my husband grill..

Casey-Likes-Cake said...

Hello! Do you think I could use a pre-made mojo marinade? I'm short on time, and don't have those ingredients around. Thanks! =)

The Mulligan Family said...

@ Casey - Sure! I can't see why a prepared mojo sauce wouldn't work perfectly! I think it would be easier - and equally as tasty. Good luck. I hope you enjoy it.

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