Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Mexican Flank Steak
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- #2343
serves/makes:
ready in:
over 2 hrs
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.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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