Ingredients Beef Flank Steak Cuban Flank Steak 5.0 (1) 1 Review Cookbook author Melissa Clark makes a Cuban-inspired marinade with citrus, oregano, garlic and cumin to infuse her juicy flank steaks with great flavor. She saves a bit of the marinade as a sauce to brighten up the sweet mango served alongside. Slideshow: More Flank Steak Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 4 to 6 Ingredients 1 teaspoon grated lime zest plus 2 tablespoons lime juice 1/2 teaspoon grated orange zest plus 1/4 cup orange juice 2 tablespoons extra-virgin olive oil, plus more for grilling 2 large garlic cloves 1 1/2 tablespoons fresh oregano 1 1/2 teaspoons ground cumin Kosher salt Pepper One 1 1/2-pound flank steak 2 ripe, firm mangoes—peeled, pitted and sliced Lime wedges, for serving Directions In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth. In a glass or ceramic baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours. Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve. Rate it Print