Some people think that grilling is the only way to go when it comes to steak, but this recipe is proof that your stove top can yield an absolutely perfect steak. Paired with this bright-citrus marinade and creamy dressing, this recipe is killer for a main course or fajita filler.
Grapefruits are in season, and while I usually go with lime or lemon for a marinade, I may never go back after this. Get to Sprouts, pick out some grapefruit, and get cookin'!
For tips on how to cook the best steak on the stove, check out this post.
Whisk the following ingredients together in a bowl:
2 T Olive Oil
1t. Fresh ginger, grated
1T Sprouts Brown Sugar
1T Rice Vinegar
Juice from ½ grapefruit
1 clove garlic, minced
T green onion, chopped
Creamy Cilantro Dressing
Blend the following ingredients together in food processor or blender
¼c Cilantro, washed and dried
¼ Poblano pepper, seeds removed
Juice from one lime
1t white wine vinegar
Garlic clove, minced
Pinch of cayenne pepper
Place flank steak in large plastic bag. Pour marinade over flank steak, seal bag and set in fridge for 4 hours or up to overnight.
Heat up cast iron pan or grill pan on your largest burner over high heat. Do not use any oil. When pan is very hot, place marinated steak in pan. For medium rare, cook steak 4 minutes on one side, and three minutes on the other.
Let sit for 8 minutes. Cut with sharp knife against the grave. Top with cilantro lime dressing and serve.