Recipe: Eva's Kitchen

This is taken from Eva Longoria's new cookbook, Eva's Kitchen. Eva is a South Texan so she should know how to cook flank steak. Flank tends to be tough, so a marinade is almost always called for and cutting thin and across the grain follows the rest period. I should also note that this is similar to Pam Boyd's recipe, but with a bit of a twist. And there is no reason why you couldn't use it for any steak cut and certainly for wild game - be adventurous in your cooking! You'll have more successes than failures.

Eva Longoria's Flank Steak

Ingredients:

  • 3 T. olive oil
  • 3 T. fresh lime juice
  • 4 garlic cloves, thinly sliced
  • 1 serrano pepper, cored and thinly sliced
  • 2 t. chili powder
  • 1 t. ground cumin
  • 1/2 t. salt, Kosher or otherwise

Directions:

  1. In a shallow dish, mix all ingredients. Turn the steak over in it until fully coated. Wrap in plastic and refrigerate for at least 2 hours in the same dish your marinade is in, the longer the better up to 24 hours. Turn it occasionally.
  2. Fire up your grill or iron skillet to medium-high heat. Add a little oil to grill or skillet. Pat the steak dry. Grill and turn for 8 minutes for medium rare, add 2 minutes for medium. You want a crust on it.
  3. Let rest for 5 minutes, slice across the grain, serve.

Bon appétit, you bon vivant!

JVF