Tomato Cucumber Flank Steak
Ingredients:
Prep the steak by cooking the first 3 ingredients on medium heat in a small skillet for 45 seconds. Pour mixture into blender and pulse until finely ground. Add next 3 ingredients and continue processing until smooth. Place steak & mixture in a freezer bag. Marinate in refrigerator for 24 hours. To prepare the meal preheat grill to high, discard marinade and cook the steak to desired doneness (4-5 minutes per side for medium). Cover for 2 minutes before slicing. Then sauté cucumber on medium heat for 5 minutes, remove from skillet, stir in tomato and remaining
ingredients and serve warm with the steak.
- Steak
- 1 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh thyme leaves
- ¾ teaspoon sea salt
- 1 peeled garlic clove
- 8 ounces of lean ank steak
- Tomato/Cucumber Saute:
- ½ peeled & diced cucumber
- 1 chopped & seeded large tomato
- 2 tablespoons apple cider vinegar
- ¾ teaspoon sea salt
Prep the steak by cooking the first 3 ingredients on medium heat in a small skillet for 45 seconds. Pour mixture into blender and pulse until finely ground. Add next 3 ingredients and continue processing until smooth. Place steak & mixture in a freezer bag. Marinate in refrigerator for 24 hours. To prepare the meal preheat grill to high, discard marinade and cook the steak to desired doneness (4-5 minutes per side for medium). Cover for 2 minutes before slicing. Then sauté cucumber on medium heat for 5 minutes, remove from skillet, stir in tomato and remaining
ingredients and serve warm with the steak.