1 pound beef flank steak
1/4 cup water
1/4 cup lime juice
6 cloves garlic, minced
2 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground chipotle chile powder or chili powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup Avocado-Poblano Pico de Gallo (see Recipe Center)
Lime wedges (optional)
Fresh cilantro (optional)
1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
1. In a small bowl, stir together the water, lime juice, garlic, cilantro, oregano, and chipotle chile powder. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
2. Drain steak, reserving marinade. Sprinkle steak with salt and pepper. Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160 degrees F), turning once and brushing with the reserved marinade halfway through grilling. Discard any remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
3. To serve, thinly slice beef across the grain; divide among four dinner plates. Top with Avocado-Poblano Pico de Gallo. If desired, garnish with lime wedges and cilantro. Makes 4 (4-ounce) servings.