A sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ cup olive oil
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 2 pounds flank steak, trimmed of fat
- salt and ground black pepper to taste
Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
Preheat grill for medium heat and lightly oil the grate.
Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
Grill until slightly charred and light pink in the center, about 5 minutes per side.
Prep time: 20 mins / Cooking time: 10 mins / Total time: 4 hrs 30 mins
Serving: 8 / Yield: 8 servings