Had to post this one...
Just got back from my honeymoon in Calif. While there I went to a Mexican place that served the best flank I had ever had and I swore to replicate it. Boy did I!!!
Pounded a flank steak down to 1/2-3/4 inches. In my food processor, I whipped up 1 bunch of cliantro, 7 cloves of garlic, juice of 1 lime, 1 tbs of white onion, 1 tsp of kosher salt and enough olive oil to make it a nice paste, like a pesto. Rubbed it all over the steak and let it sit for and hour or so.
Grilled her at 400*ish for 3 min a side and I could not believe the results. I had given up on Flank because of how tough they are, not matter how you cut it. Not this one. Served it with a good homemade salsa dish and some black beans. Has to be a top 5 dish off my egg. I can provide the salsa recipe if anyone wants... real easy. The only catch for this one is that you must be a fan of cilantro.
Apollo Beach, FL