Key West Flank Steak

1 large red onion, sliced 1 cup minced fresh cilantro 1/4 cup white wine vinegar 1/4 cup Key lime juice 3 tablespoons extra virgin olive oil, divided

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large red onion, sliced
• 1  cup  minced fresh cilantro
• 1⁄4 cup white wine vinegar
• 1⁄4 cup key lime juice
• 3  tablespoons extra virgin olive oil, divided
• 6  key limes, halved
• 1  beef flank steak (1 pound)
• 1  teaspoon kosher salt
• 1⁄8 teaspoon pepper

Directions

1. In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
3. Grill steak, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.