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LIME-N-GARLIC FLANK STEAK WITH CREAMY PICO DE GALLO

Serves 4

Your guests will say olé! when they taste our quick-n-easy seared flank steak. It’s infused with south-of-the-border flavors of lime and garlic and is great served family-style for entertaining. Enjoy on its own paired with pintos and cilantro rice or with corn tortillas, lettuce, cotija cheese, pickled onions and radish slices for street-style tacos, or substitute buns for the tortillas and make tortas. Either way, don’t forget to top it all off with lots of Creamy Pico de Gallo made lactose free with Green Valley Organics Sour Cream.

Ingredients:

  • 1/2 cup freshly squeezed lime juice, divided (plus the zest) (about 4 to 6 limes)
  • 3 cloves chopped garlic
  • 2 Tbs. vegetable oil
  • 2 tsp. kosher salt
  • 1 1/2 lbs. flank steak or flatiron steak (look for grass-fed beef)
  • 3 medium tomatoes
  • 1/3 cup diced white onion
  • 1/4 cup chopped cilantro
  • 2 tsp. minced jalapeño pepper
  • 1 cup Green Valley Organic Lactose Free Sour Cream
  • 2 tsp. vegetable oil
    Pickled onions (optional, see separate recipe)

Directions:

Mix together 1/4 cup lime juice, lime zest, garlic, oil and salt in a 9X13 glass baking dish or re-sealable plastic bag. Add steak, cover and refrigerate for at least one hour, up to eight hours.

 For the Pico de Gallo, halve the tomatoes and rinse under cold water to remove seeds and pulp. Finely dice the tomatoes and mix in a bowl with onion, cilantro, jalapeño and remaining 1/4 cup lime juice. Add salt to taste. Mix sour cream with one cup pico de gallo and refrigerate until needed.

Heat grill pan, cast iron skillet or outdoor grill to medium high heat. Add oil or brush grill grates with oil. Sear steak, 3 to 4 minutes per side, for medium rare. Add 2 minutes per side, for medium. Flank and flatiron steaks are best cooked medium rare to medium.

Allow steak to rest 5 minutes before thinly slicing against the grain. This allows the juices to redistribute, ensuring a juicy, tender steak.

Arrange on a platter and top with creamy pico de gallo, fresh cilantro, pickled onions (see recipe below) and lime wedges.

 

Pickled Onions

Makes 2 cups

  • 1 cup apple cider vinegar or red wine vinegar
  • 2 Tbs. salt
  • 2 Tbs. sugar
  • 1 tsp. whole black peppercorns
  • 1 tsp. whole cumin seeds
  • 1 large red onion, thinly sliced

Mix first 5 ingredients together, add onions, cover and refrigerate for at least 2 hours or overnight.
Serve as a garnish for Lime-n-Garlic Flank Steak Tacos.

EZ TIP: For a quick-n-creamy dip for chips or a topping for steak, shrimp or chicken, mix one cup Green Valley Lactose Organics Lactose Free Sour Cream with one cup of your favorite pico de gallo or red salsa for our Creamy Pico de Gallo. Green tomatillo salsa works great too! 

PER SERVING (4 oz. steak with 1/4 cup creamy pico de gallo): 343 CAL; 25G PROT; 19G TOTAL FAT (9G SAT. FAT); 8G CARB; 76MG CHOL; 134MG SOD; 2G FIBER; 1G SUGARS

 

 

Lime-n-Garlic Flank Steak with Creamy Pico de Gallo