This is one of my absolute favorite meals to make. So. Freaking. Good!!!!
It’s perfect to help you feel a little festive for Cinco de Mayo, but honestly, this easy to prepare meal can be enjoyed anytime of year!
Feel free to get creative with it. Think Flank steak and zucchini fries or roasted veggies. Even a simple tossed salad would be perfect with the flank steak—this is a great next day work day lunch idea too.
Flank Steak
- 3 lb flank steak (plan about 1/2 lb per person)
- 3 limes, juiced
- 1/4 cup Olive Oil
- 5-7 garlic cloves, peeled and smashed (I love lots of garlic)
- 1 tsp cumin
- salt & pepper to taste
Combine marinade ingredients and pour over steak in sealed ziplock bag. Let marinate in fridge 2-4 hours, then let sit at room temp for 20 minutes before grilling. I have made this last minute and just let the marinade sit on the steak for 20-30 minutes – still turns out great!
**great served with a tomatillo salsa verde :)**
Oven Fries
Preheat oven to 425. Line a baking sheet with parchment paper. Slice 5-7 yellow potatoes in half, then each half into thin wedges or planks. Place in bowl and drizzle lightly with olive oil. Sprinkle with salt & pepper, paprika and cumin. (I am pretty generous with the salt and pepper, then a light dusting of paprika and cumin. Go with your taste preference here!) Toss to coat. Spread in a single layer on baking sheet. Bake for 15 minutes, flip and bake for another 10-15 minutes. I like mine really crispy – so check often to make sure they’re the right crispness for you.
**great served with a siracha ketchup**
Black Bean & Corn Salad
- 1 can black beans, rinsed and drained
- 1/2 bag frozen corn (can use fresh off the cob)
- 1 tomato, chopped
- 1/2 cucumber, chopped
- 1/4 red onion, chopped
- 1 avocado, peeled, pitted and chopped
Dressing
- Juice of 1 lime
- 1/4 cup Olive Oil
- 2 TBSP honey
- 1/4 tsp parsley
- 1/4 tsp oregano
- 3/4 tsp cumin
- 2 cloves minced garlic
- salt & pepper to taste
Combine first 5 ingredients in large bowl. In a separate bowl combine dressing ingredients. Pour dressing over the salad. Stir to combine. Place in refrigerator for at least 1 hour before serving. Note this dressing is enough that you could easily increase quantity of any of the salad ingredients – for example use 2 cans of beans or whole bag of corn. Play with it depending on your taste preference and the occasion (make more for a larger dish). This also keeps well for a couple days in the fridge, but I do recommend using same day prepared.
Enjoy!
Emily xox