Cuban Flank Steak with Fresh Herb Sauce

PersonalPoints™ per serving

Total Time: 1 hr 11 min

Prep: 15 min

Cook: 16 min

Serves: 6

Easy

If you love mojitos, you’ll love the cocktail-inspired sauce for this well-seasoned

flank steak recipe. It's a great entrée for backyard BBQs and pairs well with grilled peppers and onions, and corn on the cob. We call for 1 cup of fresh mint leaves,

but a combination of both fresh mint and cilantro leaves is equally delicious.

For a spicier sauce, use some of the jalapeño seeds for extra heat. Slice the steak against the grain for a tender bite. Leftovers make tasty steak sandwiches.

You can also serve extra steak at room temperature over mixed greens with

roasted red peppers, or in veggie-grain bowls.

Ingredients

4 large garlic cloves, minced
1 tbsp steak seasoning
1 tbsp lime zest, divided
2 tsp table salt, divided
1½ pound uncooked lean flank steak, washed, patted dry
1 large Jalapeño pepper, seeded, deveined*
½ small uncooked red onion(s)
1 cup mint leaves, or 1/2 cup each fresh mint and cilantro
¼ cup fresh lime juice
¼ cup water
2 tsp olive oil
2 tsp honey

Instructions

Rub garlic, steak seasoning, 2 tsp lime zest, and 1 tsp salt all over steak; set aside for 30 minutes or cover and refrigerate for up to 12 hours.
Meanwhile, place jalapeno, onion, mint, lime juice, water, oil, honey, remaining tsp salt, and remaining tsp lime zest in a food processor or blender; process to desired consistency and set aside (you can also chop this by hand for a chunky salsa-like consistency).
Preheat grill to high. Add steak and cook for 8 minutes per side for medium, or longer to the desired degree of doneness. Remove steak to a serving plate and cover loosely with aluminum foil; let rest for 10 minutes before thinly slicing against the grain. Serve steak with sauce.
Serving Size: about 3 1/2 oz Cuban flank steak and 2 1/2 tbsp fresh herb sauce!

Notes

*Don't touch seeds with bare hands.