Barbecued Flank Steak

Ingredients

• ½ cup olive oil
• 1 medium onion, peeled and thinly sliced
• 3 cloves garlic, peeled and finely chopped
• 3 Serrano chilies, seeded and finely chopped
• 2 tablespoons chopped cilantro
• ½ cup fresh lime juice
• 3 teaspoons salt
• 1 flank steak (about 1 1/4 pounds)
• 1 ½ cups barbecue sauce (see recipe)
• Warm tortillas

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    662 calories; 39 grams fat; 8 grams saturated fat; 24 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 31 grams protein; 96 milligrams cholesterol; 2788 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
2. Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
3. Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).