This is my all-time favorite and most popular steak marinade. The citrus really helps to tenderize the meat and leaves it with an amazing flavor. I’ve recently discovered Butcher Box, which is an online meat delivery. They feature 100% grass-fed beef, free-range organic chicken and heritage breed pork and send it directly to your door! I don’t eat a ton of red meat, but when I do enjoy it, I make sure it’s been raised humanely and grass-fed. For this recipe, I used flank steak and marinated it for several hours. This Citrus Marinated Flank Steak is a recipe you must try on your next barbecue.
You could use this marinade on literally any cut of meat. Here’s some quick tips on which cut to choose. The four most popular and expensive cuts are Ribeye, T-bone, Strip and Tenderloin. They’re great for cooking a delicious meal on the Big Green Egg. If you were to look at a diagram of a cow you would see that all four cuts come from a few muscles that are toward the top of the steer in the same sort of area. These areas are the ribs, tenderloin and short loin. These cuts are much more tender than other cuts of beef because they come from an area where there are a lot of connective tissues or the muscles are not exercised very much. As these cuts are in high demand, they are naturally expensive. But this is also because these premium cuts are only make up a small percentage of the steer. When you consider their high cost, you certainly don’t want to play trial and error by purchasing all cuts and trying them out for yourself. So, let me tell you a little bit more about each one, so you can get a better idea as to which you would prefer. Ribeye Firstly, Ribeye steak is also referred to as Scotch fillet, Delmonico and Entrecote. It is from the upper ribcage and can be sold both boneless and with the bone in. Essentially, rib eye is prime rib that has been cut down into individual steaks. Ribeye is extremely juicy and flavourful due to the large amount of fat marbling throughout. Strip New York Strip is also known as top loin, Manhattan and top sirloin. It is from behind the ribs of the short loin and is usually sold boneless. There are no large pockets of fat on this steak; however there will be fat on one edge and marbling throughout, which adds a great flavour. This cut has a good beefy flavour and is tender. Tenderloin Tenderloin comes from the sirloin and short loin, which is under the ribs. Whole tenderloin starts out wide and then tapers. Chateaubriand is the thicker end, whilst filet mignon is the smaller end. It is sold boneless and is the most expensive cut of steak. It is buttery, mild in flavour and the most tender of all the steaks. T-Bone Finally, T-bone steak is also commonly referred to as Porterhouse. You can read Porterhouse vs Tbone here for more information. It is sold with the bone in and comes from a cross section of the short loin that has not been filleted. Thus, one side of the beef is New York Strip and the other is tenderloin, with a T-shaped bone through the middle. As you essentially get two kinds of steak in one, you get the best of both worlds with this cut. Follow us on Facebook! & Instagram! Join our FACEBOOK GROUP to see all of our recipes in one place! Did you try this recipe? Hashtag #bakedinthesouth for a feature! And be sure to subscribe for free weekly recipes delivered straight to your inbox! Truly, RMB
- The juice of 1 orange
- The juice of 2 limes
- ¼ cup extra virgin olive oil
- 2 garlic cloves, roughly chopped
- 1 tablespoon chipotle chili powder
- 3 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 pound flank steak
- With a small, sharp paring knife score the steak on both sides.
- Combine the orange juice, lime juice, olive oil, garlic, chili powder, cumin and salt in the bowl of a food processor or blender; puree until smooth. Place the steak in a large, resealable plastic bag and pour the marinade over it. Press out the air, seal the bag and marinate at room temperature for at least 2 hours.
- Prepare the coals on the grill until they are glowing red with a white ash around them. Drain and discard the marinade and place the steak 4 inches over the coals; sear quickly, about 3 to 4 minutes on each side.
- Move the steak away from the direct heat, cover the grill and continue to cook until the internal temperature reaches 135 F, about 7 to 10 minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.
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