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This Cuban-inspired steak platter makes for the perfect summer barbecue feast. Flank steak is a lean and flavorful cut of steak that is budget-friendly when serving a crowd.
GOYA® Extra Virgin Olive Oil, divided
chopped fresh cilantro, divided
GOYA® Minced Garlic
flank steak (about 2 lb.)
ears corn, cut into thirds
large onion, cut into ½-inch wedges
In resealable plastic bag, combine marinade, 3 tbsp. olive oil, half of the cilantro, garlic, oregano, cumin and brown sugar; add steak. Refrigerate and marinate for at least 2 hours or up to overnight.
Brush corn and onions with remaining olive oil and sprinkle with seasoning.
Preheat grill to medium-high; grease grate well. Remove steak from marinade, discarding marinade. Grill until desired doneness, 4 to 5 minutes per side for medium-rare. Let stand for 10 minutes.
Meanwhile, grill corn, turning, until lightly charred and tender, 8 to 10 minutes. Grill onion wedges until lightly charred and tender, about 3 minutes per side.
Thinly slice steak and arrange on platter with corn and onions. Sprinkle with remaining cilantro; garnish with limes.
Substitute top sirloin or skirt steaks for flank steak if desired.
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