Recipe courtesy of Herb Mesa
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MGD 64 Flank Steak
Total:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr 30 min
Prep:
20 min
Inactive:
1 hr
Cook:
10 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Directions

In a large gallon resealable plastic bag, add the beef, 2 beers, 6 garlic cloves, 1/2 of the oregano, 1/2 of the parsley, 1/2 of the cilantro, the juice from 3 lemons, and the juice from 3 limes. Toss in the squeezed lemons and limes and seal the bag. Shake carefully to coat the beef with the beer mixture. Set aside to marinate for about 30 minutes.

In a small bowl, whisk together the lemon juice from remaining lemon, lime juice from the remaining lime and the olive oil. Chop the remaining 6 cloves of the garlic and stir into the vinaigrette. Chop the remaining oregano leaves, parsley leaves and the cilantro leaves and add them to the vinaigrette. Season with salt and pepper, to taste, and set aside.

Preheat a grill or grill pan to medium-high heat.

Remove the meat from the marinade, shaking off the excess and season with salt and pepper, to taste. Discard the marinade. Grill the meat until charred on both sides and cooked medium-rare, about 5 minutes on each side.

Remove the meat from the grill to a cutting board and let it sit for a few minutes before cutting. Thinly slice the beef against the grain. Arrange a few slices of beef on each serving plate and spoon some of the reserved herb mixture over the top.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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