Flank steak in a cilantro and lime juice marinade cooked in a Big Green Egg and topped with chopped arugula tossed in a Balsamic Vinaigrette and sprinkled with shredded smoked Gouda cheese.
This meal was special for us because we cooked it as a family and it was our first time using the Big Green Egg. Several YouTube tutorials later, we had a decent meal on the table to enjoy with each other.
The Cilantro Lime Marinade
- 1/3 cup olive oil
- juice of 1 lime
- 1 clove of garlic, smashed
- a handful of cilantro
- 2 teaspoons of honey
- 1/2 teaspoon of cumin
- 1/2 teaspoon of ancho-chili pepper
- 1/2 teaspoon red pepper flakes
- Kosher salt and fresh black pepper, to taste
In a mini food processor; place the cilantro, garlic and lime juice and pulse quickly until chopped. Toss the remaining ingredients in with the cilantro/garlic and pulse until combined.
Marinate flank steak for 30 minutes on the counter top, bringing the meat up to temp before grilling it.
To cook the flank steak to medium/medium rare we heated the grill to 500 degrees and cooked on one side for 3 minutes, flipped it over for 2 minutes, shut the vent and let it cook for an additional 5 minutes, then remove from grill and let it rest for about 5 minutes before slicing.
After slicing the steak I topped it with chopped arugula tossed in Balsamic Vinaigrette and sprinkled with shredded smoked Gouda cheese.