Servings: 3 servings 1x
Ingredients
- 1.5 lb flank steak
- 5 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup coconut aminos (can use soy sauce)
- 1 tsp cumin
- 1.5 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Tenderize the flank steak by pounding with a meat tenderizer
- Smash garlic cloves with the back of a knife
- Add garlic cloves to a bowl with the olive oil, coconut aminos, cumin, salt and pepper and mix marinade thoroughly
- Add flank steak to the bowl with the marinated and toss to coat the steak
- Cover the bowl and place in the fridge to marinate for at least 4 hours
- Remove the steak from the fridge 30 minutes prior to cooking to bring the steak to room temperature
- Heat the grill to high heat
- Allow the crushed garlic cloves and excess marinade to drip off the steak prior to grilling to avoid flames in the grill
- Add the steak to the hot grill
- Cook over direct heat for 2-3 minutes each side
- Move the steak to very low heat and cook until the internal temperature reaches 130F for medium-rare
- Allow the steak to rest on a plate or cutting board for 10 minutes
- Slice into slices against the grain
- Serve immediately or store in the refrigerator for up to 4 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.