What’s Cooking, Good Looking?

When it comes to cooking lamb, I always reach out to an expert – aka a wise and experienced ranch woman who has seen a sheep or two in her day. 

My go-to expert is my good friend Kate Harlan. When I asked her for “a dang good lamb recipe,” she sent this my way. This might be your new favorite taco recipe!

Lamb Flank Steak Carne Asada

Ingredients:

1/2 c. chopped fresh cilantro

1/3 c. olive oil

1/4 c. reduced sodium soy sauce

1/4 c. freshly-squeezed orange juice

2 tbsp freshly-squeezed lime juice

4 cloves garlic, minced

1 jalapeño, seeded and diced

1 tsp cumin

salt and pepper to taste

1 1/2 pounds flank steak

Directions:

In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeño, cumin and one teaspoon pepper. Set aside one-half cup of the mixture in the refrigerator until ready to serve. 

In a large bowl or gallon size Ziplock bag, combine the steak and mixture you did not set aside. Marinate for at least four hours or up to overnight, turning the bag occasionally. 

When you are ready to cook, drain the steak from the marinade. Preheat the grill to medium-high heat. Pat both sides of the steak dry with a paper towel. 

Cook steak on the grill, flipping once, to desired doneness. Let rest five minutes. Thinly slice the steak against the grain and serve with the reserved one-half cup of cilantro marinade. 

Tressa Lawrence lives and works on her family’s cattle ranch, where she runs cattle, cooks a few meals and puts out the occasional fire. Comments can be sent to lawrenceranchbeefco@gmail.com.