A sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.
Ingredients
- jalapeño pepper: 1 piece (minced)
- garlic: 3 clove (minced)
- kosher salt: 1 tsp
- ground black pepper: 1 tsp (fresh)
- olive oil: 0.5 cup
- limes: 2 piece (juiced)
- orange: 1 piece (juiced)
- white vinegar: 2 Tbsp
- flank steak, trimmed of fat: 2 pound
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
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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.
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Preheat grill for medium heat and lightly oil the grate.
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Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
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Grill until slightly charred and light pink in the center, about 5 minutes per side.
