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Recipe Source: cdkitchen.com
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Mexican Flank Steak
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Serves/Makes: 24
Ready in: > 2 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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