- 6 cloves garlic
- 1/2 red onion, chopped
- 2 limes, juiced
- 1 medium jalapeno chile pepper
- 2 tablespoons fresh thyme leaves
- 1 cup loosely packed cilantro leaves
- 3/4 cup corn oil
- 2 tablespoons honey
- 3 pounds beef flank steak
- kosher salt to taste
- Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
- Preheat a grill for medium-high heat.
- While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
- To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.
03/15/2017
recipepes.com
Spicy Lime-Cilantro Marinated Flank Steak, recipe
PT15M
PT1H
5
455 calories
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