Grilled Flank Steak with Mint-Cilantro Mojo and Grilled Carrots and Parsnips

Total Time:
1 hr
Prep:
20 min
Inactive:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon jarred and pre-minced fresh ginger
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 clove garlic
  • 1/4 teaspoon ground black pepper
  • 1 pound flank steak
  • Mint-Cilantro Mojo:
  • 1/3 cup cilantro leaves
  • 1/3 cup mint leaves
  • 1/4 cup chopped green onions
  • 3 tablespoons water
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • 1 clove garlic
  • Cooking spray
  • 2 medium carrots, peeled
  • 2 parsnips, peeled
Directions
  • In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours.

  • To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth.

  • Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently.

  • Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices.

  • Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side.


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