Mexican Flank Steak

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#2343

serves/makes:

ready in:
over 2 hrs

ingredients

1 1/3 cup lemon juice
1 1/3 cup extra virgin olive oil
1 1/2 cup jalapeno peppers, minced
1/4 cup cilantro, minced
1 tablespoon ground black pepper
1 tablespoon salt
6 pounds flank steak
lemon slices as needed for garnish
cilantro sprigs as needed for garnish

directions

Combine lemon juice, olive oil, jalapeno peppers, cilantro, pepper and salt; cover and refrigerate 1 cup marinade. Pour remaining marinade over steaks. Cover and refrigerate 6 to 8 hours or overnight.

Remove steaks from marinade; discard marinade. Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally. Carve steaks across the grain into thin slices; keep hot.

For each serving: Plate 3 oz steak slices; garnish with lemon slices and cilantro sprigs.

added by

nikibone

nutrition data

217 calories, 13 grams fat, 1 grams carbohydrates, 22 grams protein per serving. This recipe is low in carbs.

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