Cuban Flank Steak with Garlic, Oregano, Orange and Cumin

from The New York Times, July 30, 2008

via Dick Lonergan

serves 4

juice of 1 large orange (about 1/4 cup)

2 tablespoons olive oil

2 fat garlic cloves

1 tablespoon fresh oregano, packed

1 teaspoon ground cumin

1 teaspoon Kosher salt

1/2 teaspoon grated orange zest

1/2 teaspooon freshly ground black pepper

1 flank steak, about 1 1/2 pounds

In a blender, combine orange juice, olive oil, oregano, garlic, cumin, salt, orange zest and pepper. Blend until smooth. Pour marinade over flank steak, rubbing it into the meat. Let sit, uncovered, at room temperature while you light the grill. Or you can cover and refrigerate steak for several hours or even overnight.

Grill over high heat, turning once, until done to taste, about 3 minutes a side for rare. Slice in thin slices across the grain to serve.

Finally a new way to do flank steak!