- 1 pound flank steak
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 pound carrots, peeled and chopped into coins
- 1 small onion, roughly chopped
- 2 cloves garlic, chopped
- 2 tablespoons grated ginger
- ½ teaspoon salt
- ¼ cup cilantro roughly chopped
- ½ cup chicken stock
- 2 tablespoons butter
- Lime zest
In a shallow dish, mix together the lime juice, minced garlic, soy sauce and olive oil. Place the flank steak in the dish, turning to coat it in the marinade. Cover with plastic wrap and refrigerate for up to 2 hours.
For the carrot puree, combine the carrots, onion, chopped garlic, ginger, salt, chicken stock and enough water to cover the veggies into a 3 QT saucepan. Bring the carrot mixture to a boil and lower the heat to a simmer. Continue to simmer for about 30 minutes, or until the carrots are tender.
Drain the carrots and discard the liquid. Place the cooked carrot mixture along with the cilantro into a food processor and process until it is smooth. Taste it for seasoning, adding additional salt and pepper if needed. Add the butter and process until it is incorporated.
Remove the flank steak from the marinade and let sit at room temperature for about 20 minutes.
Heat a grill pan over medium heat. Place the flank steak on the hot pan and cook for about 4 minutes. Turn the steak over and grill another 3-4 minutes until steak is about medium rare to medium. Allow the steak to rest for 5 minutes before thinly slicing against the grain.
Serve the grilled flank steak over the ginger carrot puree. Garnish it with lime zest.