Ingredients
9 tablespoons extra virgin olive oil
2 flank steaks (about 1 lb. each)
5 cloves garlic, minced
1/2 cup pineapple juice
4 tablespoons low sodium soy sauce
3-4 thinly sliced lemon wheels
2 tablespoons dried oregano
1 tablespoon thyme leaves
1 tablespoon paprika
1 1/2 teaspoons onion powder
1 tablespoon fresh parsley, chopped & rounded
8 sprigs fresh cilantro
1 tablespoon fresh cilantro leaves, chopped & rounded (for garnish)
salt
black pepper
Instructions
For the marinade:
- Unpack steaks and lay on large cutting board. Sprinkle each side very lightly with salt. Set aside.
- In a medium mixing bowl, whisk 8 tablespoons EVOO, pineapple juice, low-sodium soy sauce, & red wine together. If you’re making it the “lazy” way, then follow those directions instead.
- Add garlic, thyme, dried oregano, paprika, onion powder, chopped fresh parsley, black pepper, & a dash of salt to the mixture. Stir. Add lemon wheels, squeezing as you drop them in. Whisk together.
- Place one steak in large resealable plastic bag. Pour half of marinade into bag. Add 4 fresh cilantro sprigs. Gently squeeze the bottom and sides of bag to spread marinade around steak. Add second steak to bag and repeat the squeezing process, adding the rest of marinade and remaining cilantro sprigs.
- Seal bag and lay steaks as flat as possible. If necessary, use two separate bags and divide marinade equally.
- Set marinating steak in refrigerator for 2-3 hours. Marinating steaks with this recipe shouldn’t be done for longer than 4 hours (depending on the cut used), as the steak can toughen due to the high acidity instead of tenderize.
Cooking the steaks:
- Remove marinating steaks from refrigerator 5-10 minutes before cooking. Do not remove steaks from resealable bag just yet. Set aside and allow to come to room temperature.
- Heat remaining EVOO in a large skillet (like this one) over medium-high heat until shimmering, but not smoking.
- Place first steak in heated skillet. If any cilantro sprigs are attached, remove and discard. Cook for a little over 3 minutes, then flip and cook for an additional 3 minutes for medium-rare. If a different level of doneness is desired, refer to the suggested cooking times above.
- When all steaks are out of bag, force air to escape, seal completely, and discard.
- Transfer cooked steak to wooden tray. Let rest for at least 6 minutes. Steaks MUST rest for several minutes in order to retain flavorful juices. Only slice into steak once resting time is up.
- Once rested, garnish steak with a pinch of chopped fresh cilantro. Serve steak whole or pre-sliced along with your favorite side dish. If slicing before serving, cut steak diagonally in ½-inch slices.
- Prep Time: 2 hours 10 minutes
- Rest Time: 6 minutes
- Cook Time: 24 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Greek
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