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Just in time for summer cookout season, Eva Longoria has shared one of her delicious new recipes.
The “Desperate Housewives” actress, who was spotted arriving at LAX Airport last night (May 31), put out a cookbook called “Eva’s Kitchen” earlier this year and it is chock full of tasty ideas.
One of Eva’s concoctions is called Flank Steak with Lime Marinade, and it’s actually pretty easy to make.
Flank Steak with Lime Marinade
3 tbsp (50 mL) extra virgin olive oil
3 tbsp (50 mL) fresh lime juice (about two limes)
4 garlic cloves, thinly sliced
1 serrano pepper, cored, seeded if desired, and thinly sliced
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) kosher salt
1½ lbs (750 g) flank steak
In shallow dish, place oil, lime juice, garlic, serrano, chili powder, cumin and salt. Stir until well blended.
Lay the flank steak in the dish and turn a few times until thoroughly coated.
Cover with plastic wrap and place in refrigerator at least 2 hours and up to overnight (the longer, the better), turning occasionally. Lightly oil the grill grate and preheat a medium-high grill.
Pat the steak dry with paper towels. Grill for about 8 to 10 minutes total, turning once, for mediumrare.
Transfer to a cutting board and let stand for 5 minutes. Use a long, thin knife held at a slant to cut the steak across the grain into thin slices. Serve immediately.
Makes 4 servings.
The “Desperate Housewives” actress, who was spotted arriving at LAX Airport last night (May 31), put out a cookbook called “Eva’s Kitchen” earlier this year and it is chock full of tasty ideas.
One of Eva’s concoctions is called Flank Steak with Lime Marinade, and it’s actually pretty easy to make.
Flank Steak with Lime Marinade
3 tbsp (50 mL) extra virgin olive oil
3 tbsp (50 mL) fresh lime juice (about two limes)
4 garlic cloves, thinly sliced
1 serrano pepper, cored, seeded if desired, and thinly sliced
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) kosher salt
1½ lbs (750 g) flank steak
In shallow dish, place oil, lime juice, garlic, serrano, chili powder, cumin and salt. Stir until well blended.
Lay the flank steak in the dish and turn a few times until thoroughly coated.
Cover with plastic wrap and place in refrigerator at least 2 hours and up to overnight (the longer, the better), turning occasionally. Lightly oil the grill grate and preheat a medium-high grill.
Pat the steak dry with paper towels. Grill for about 8 to 10 minutes total, turning once, for mediumrare.
Transfer to a cutting board and let stand for 5 minutes. Use a long, thin knife held at a slant to cut the steak across the grain into thin slices. Serve immediately.
Makes 4 servings.
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