a delicious steak with a southwestern touch that is guaranteed to satisfy the crowd! Serve with lettuce, pico de gallo, guacamole, soft flour tortillas, and avocado.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 jalapeno pepper, seeded and minced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ cup olive oil
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 2 pounds flank steak, trimmed of fat
- salt and ground black pepper to taste
Instructions
- Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
- 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.
- Preheat grill for medium heat and lightly oil the grate.
- Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
- Grill until slightly charred and light pink in the center, about 5 minutes per side.
- You can marinate for as little as 1 hour but do not marinate for more than 8 hours or the meat gets mushy.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 295 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Really good recipe here!
I decided to make this on a whim and had all of the ingredients except fresh jalapeños. I did have a can of diced, so went ahead and used that, marinating for 6 hours. I thought the flavor was really good. After grilling (and resting), I diced into small pieces then thru them in a skillet for a few minutes. I made street tacos topped with fresh cilantro, pico de gallo, shredded cheese, and sour cream. Yummy!! Will make again, using fresh jalapeños next time.
Brilliant! Utilized the ingredients to marinate a flank steak. We were seeking a greater Latin flavor especially with a lime component. Too many recipes opt for the vinegar as the main but this recipe well exceeded expectations. No changes made; grilled to a fine medium rare. Kids even raved about the flavor. Will save for a re-do in future.
My husband said it’s the best I’ve made in a while- and kids loved it too. I used a shaved beef, but the marinade was great! I added extra garlic and cilantro and topped with cilantro as well.
This is my favorite kind of taco. In my area we use corn tortillas instead of flour and instead of topping with lettuce, guac, and pico we use cilantro, raw chopped onion, and green or red sauce. We also use the mini tortillas so we cut the beef into tiny cubes once it has rested. With that being said, my review is based on the actual recipe and not the suggested toppings. This works great and gets the meat nice and tender however I feel it needs more actual season. For the 2nd batch I left out the salt and added a couple packets of Sazon seasoning and they were delicious. Overall good recipe and one I would make again. Remember to not let your meat marinate too long. The lime “cooks” the meat and turns it mushy if you leave it in there too long.