Monday, December 26, 2011


2 lb flank or skirt steak

Olive oil

Salt and freshly ground black pepper

For the marinade

4 garlic cloves, minced

1 jalapeno chile pepper, seeded and finely chopped

1 tsp ground cumin

1 handful fresh cilantro (coriander) leaves (including the stems), finely chopped

Juice from 2 limes

2 Tbsp white vinegar

1/2 tsp sugar

1/2 cup olive oil

Salt and freshly ground black pepper


Marinate the beef steak

Put the beef in a mixing bowl. Combine all marinate ingredients and pour over the beef. Toss well until all beef pieces have been well coated with the marinate. Cover with plastic wrap and refrigerate for 2-4 hours.

Cook the steak

Heat a grilling pan over medium-high heat. Brush the pan with olive oil to prevent the steak from sticking on it. Remove the steak from the marinate, drain off excess liquid and season both sides with salt and pepper. Cook the steaks for 3 to 4 minutes on each side (do not oversook them). Cook in batches if necessary, making sure not to overcrowd the cooking pan. Remove the cooked steaks and let them rest for about 5 minutes, before cutting them. Thinly slice each steak across the grain, at an angle.

Serve on warm flour tortillas with pico de gallo, guacamole and/or salsa. You can also serve it together with fried rice.

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