Flank Steak with Lime Marinade and Glazed Carrots

For the Flank Steak

Ingredients:

Serves 4

• 1/3 cup (about 4 limes) freshly squeezed lime juice
  
• 2 tablespoons soy sauce
  
• 2 scallions (about 1/3 cup), thinly sliced
  
• 2 tablespoons minced, peeled fresh ginger
  
• 1/2 teaspoon red-pepper flakes
  
• 1 1/2 pounds flank steak
• Coarse salt and ground black pepper
  

Directions:

1. In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
   
2. Heat broiler. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on broiling pan.  Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
   

Glazed Carrots

Ingredients:

Serves 4

• 1 1/2 lbs carrots, peeled and cut into 2 inch lengths, halved or quartered if thick
  
• 1 tablespoon butter
  
• 1 tablespoon light brown sugar
  
• 1/4 teaspoon dried rosemary
  
• coarse salt
  
• ground pepper
  

Directions:

1. In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper.  Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10-12 minutes.  (If water evaporates before carrots are tender, add 1/4 cup more.)
2. Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

Skirt Steak with Cilantro Garlic Sauce

So I used to have this all the time in Arizona and since moving to Washington I've missed it a ton. Then I saw this recipe in this book that Gourmet Magazine sent me, I tried it, and it reminded me of home. It's super good and really easy too. Don't leave out the chipotle chili powder, it gives it that extra something. Try it out! - Colin

Serves 6

20 minutes, start to finish

Sauce:

1 medium garlic clove

1/2 tsp salt

1 cup coarsely chopped fresh cilantro

1/4 cup olive oil

2 tbs fresh lemon juice

1/4 ~ 1/2 tsp roasted chipotle chili powder (essential!)

Steak:

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

2 lb skirt steak, cut crosswise into 3-4 inch pieces

Make Sauce

1. Finely mince garlic

2. Add garlic and remaining ingredients to a blender, then blend until smooth

Grill Steak

1. Stir together cumin, salt, and pepper in a small bowl.

2. Pat steak dry, then rub all sides of each piece with cumin mixture

3. Heat grill to high heat and grill steak, turning occasionally, 2-3 minutes per side for medium-rare. (Can be done under a broiler for same length of time)

4. Let steak rest for 5-10 minutes

5. Serve steak with sauce drizzled over and enjoy.

(I put extra sauce out because some people like alot of it!)