I saw this marinade recipe in the June 2012 issue of Cuisine at Home and decided to make it for dinner. I marinated the beef in half of the marinade for 3-4 hours before grilling it up. I served the flavorful and tender flank steak with the other half of the marinade as a dipping sauce. My kids could not get enough of this steak and tart dipping sauce. They ate every single bite on their plate which made me very happy. My husband had the leftovers for lunch the following day and said it was delicious. I served this steak with a delicious chopped salad which will post tomorrow.
Place the cilantro, lime juice, oil, garlic, green onions, Serrano chile, and sea salt together in a bowl. Blend with an immersion blender until smooth. Place a flank steak into a large zip lock bag and pour half of the marinade into the bag. Squish the bag so the marinade is completely covering the flank steak. Place into the refrigerator and let marinate for 3-4 hours. Reserve the other half of the marinade as a dipping sauce.
Remove the steak from the refrigerator 30 minutes prior to grilling. Preheat the grill to medium high heat. Brush grill grate with oil. Grill flank steak, covered, for 2-3 minutes per side for medium-rare. If using a grill pan, heat the pan over medium high heat and coat with cooking spray. Place the flank steak into the pan and cook for 3-4 minutes on the first side, flip and cook for 2-3 minutes on the other side for medium-rare. Transfer to a cutting board and let the meat rest for 5-7 minutes before slicing and serving with reserved sauce. Enjoy.