ironchef
Executive Chef
JKath, you can use your fresh Jalapenos in this recipe. The marinade is also a good dipping sauce with Grilled Baby Back Ribs, Shrimp, Scallops, Chicken, Sausage, Venison, etc.
SPICY LIME-CILANTRO MARINATED FLANK STEAK
Yield: Approx. 6 - 8 oz Portions
Ingredients:
3 lbs. Flank, Skirt, or Hanger Steak
1-2 Fresh Jalapeno or Serrano Chiles
6 Medium Cloves of Garlic
1 cup loosely packed fresh Cilantro, rinsed and dried
2 Tbsp. Fresh Thyme
1/2 Medium sized Red Onion OR 4 Shallots, coarsely chopped
2-3 Tbsp. Honey
Juice of 2 Limes
3/4 cup Corn Oil
Kosher Salt to taste
Method:
Combine all ingredients except for the steak and salt in a food processor or blender, and blend until ingredients are well incorporated. Use just one of the chilis, then add in another if you want it hotter. For one chili, use 2 Tbsp. Honey; use 3 Tbsp. Honey for two chiles. In a ziplock bag or shallow dish, place steak and approx. 1/2 cup of the marinade. Massage marinade into both sides of the meat, and marinate overnight in the refrigerator, turning the meat at least twice. Reserve the remainder of the marinade for the sauce.
Prepare Grill to Medium-High. Remove meat from the refrigerator, and let it sit at room temp. for at least 30 minutes. Season both sides of the steak liberally with the Kosher salt and place on the grill. Cook to desired doneness, approx 4 minutes per side for Medium Rare. Using a sharp knife, slice steak on a bias to approx. 1/8"-1/4" slices. Drizzle the remaining marinade over the meat and serve.
SPICY LIME-CILANTRO MARINATED FLANK STEAK
Yield: Approx. 6 - 8 oz Portions
Ingredients:
3 lbs. Flank, Skirt, or Hanger Steak
1-2 Fresh Jalapeno or Serrano Chiles
6 Medium Cloves of Garlic
1 cup loosely packed fresh Cilantro, rinsed and dried
2 Tbsp. Fresh Thyme
1/2 Medium sized Red Onion OR 4 Shallots, coarsely chopped
2-3 Tbsp. Honey
Juice of 2 Limes
3/4 cup Corn Oil
Kosher Salt to taste
Method:
Combine all ingredients except for the steak and salt in a food processor or blender, and blend until ingredients are well incorporated. Use just one of the chilis, then add in another if you want it hotter. For one chili, use 2 Tbsp. Honey; use 3 Tbsp. Honey for two chiles. In a ziplock bag or shallow dish, place steak and approx. 1/2 cup of the marinade. Massage marinade into both sides of the meat, and marinate overnight in the refrigerator, turning the meat at least twice. Reserve the remainder of the marinade for the sauce.
Prepare Grill to Medium-High. Remove meat from the refrigerator, and let it sit at room temp. for at least 30 minutes. Season both sides of the steak liberally with the Kosher salt and place on the grill. Cook to desired doneness, approx 4 minutes per side for Medium Rare. Using a sharp knife, slice steak on a bias to approx. 1/8"-1/4" slices. Drizzle the remaining marinade over the meat and serve.
Last edited:
Barbara
