Sarah says "I cut the recipe in half and I only do 1 pound at a time. Plus I don't use two limes...I think that it is too limey. I also marinate mine over night...I think that it gets more flavor."
Recipe From: Sarah via Simply Recipes
Yield: Serves 4-6.
Ingredients:
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade Ingredients:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon cumin
1 large handful fresh cilantro
Kosher salt
Freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Directions:
1) Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
2) Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas, pico de gallo and chopped avocados. Or on top of rice and beans.
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