Flank Steak Marinated in Lime and Coriander

Method

1. Mix the coriander, lime juice, oil, garlic, onions, green pepper, salt and cumin until a uniform mixture is obtained. Coat the flank steak with the mixture.
2. Refrigerate and marinate for at least 4 hours.
3. Take the meat out of the refrigerator and remove most of the marinade. Discard the remaining marinade.
4. Turn on the grill. Select the BEEF program and press OK.
5. As soon as preheating is complete, put the flank steak on the grill and close it.
6. Cook as shown on the display, until they are cooked to your preference: very rare (blue), rare, medium or well-done.
7. Transfer the flank steak to a cutting board and let it rest for 5 minutes before cutting the meat into thin slices.
8. Tip: You can substitute flank steak with a thick slice of rump steak. To make fajitas, serve slices of meat with tortillas, grilled onions and peppers, double (heavy) cream, salsa sauce and guacamole. To ensure a tender flank steak, do not to exceed the cooking time.