| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon jarred and pre-minced fresh ginger
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 clove garlic
- 1/4 teaspoon ground black pepper
- 1 pound flank steak
- 1/3 cup cilantro leaves
- 1/3 cup mint leaves
- 1/4 cup chopped green onions
- 3 tablespoons water
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- 1 clove garlic
- Cooking spray
- 2 medium carrots, peeled
- 2 parsnips, peeled
Instructions
- In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours.
- To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth.
- Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently.
- Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices.
- Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 354 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 77 mg |
| Sodium | 670 mg |
Reviews
This is one of my go-to recipes when we have guests. Everyone loves it and, although I forget to serve the mojo half the time, it’s great on its own!
So amazing! My advice is to make extra mojo because you will want to lap it up! The reviewers who did not like it must not be cilantro lovers. It was so great and was a hit for everyone in our home! Delicious!
I used sesame seeds blended with a lil olive oil.
If you mojo is too tart for your taste, add honey before you give up – it makes a world of difference!
The carrots are a good compliment. Consider serving it with a baked sliced sweet potato with a lil butter and a dash of salt or Paul Den’s Sweet Potato Biscuits. Yum!
This is truly one of the most delicious flank steak recipes. Everyone in my family loved it!!!
WOW!! Who would’ve guessed Flank steak could turn out so tender & moist?!? I marinaded the meat for about 7 hours & it turned out WONDERFUL! The mojo sauce needed salt, I thought. Flavers were good, just a little bland.
I used skirt steak and grilled it 3 minutes a side. This recipe was very yummy!
Skipped the Mojo on the advice of other reviewers. Maybe next time.
The marinade might be a little strong for some, but I think it was a great match for flank. Probably would be overpowering on a ribeye or strip.
I’d never had parsnips before, so I don’t have a point of reference, but I thought they were great.
My dad’s P.O.S. gas grill kept me from getting the nice grill markings I try for, but the taste was very good. Carrots dried out a little for my liking, but not enough to worry about.
Thin slicing was the key. Sharpen your knife!
Excellent recipe, the mojo sauce was a bit tart, so I added some honey and it turned out fabulous!
This was an EXCELLENT steak marinade! The asian flavors were so yummy. I would not make the mint-cilantro mojo again. Neither my husband or myself enjoyed it. It tastes very garden-y…the steak is so good on its own, it really didn’t add anything to eat it with the mojo. My husband was also not crazy about flank steak and said we should get a better cut of meat next time, but I thought it was fine. I would definitely make this steak again!
This is a very easy, flavorful recipe. I felt the mojo was a little acidic, so I added a pinch of sugar and it was perfect. We will repeat this recipe, for sure!