Grilled Flank Steak With Jalapeno Lime Marinade

Course : Beef Steak
Serves: 4
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----jalapeno-lime marinade
2 cloves garlic -- peeled
1 medium jarred pickled jalapeno or fresh jalapeno (1 to 1 1/2-inches to taste)
2 tablespoons cilantro leaves
1/4 cup chicken broth
1/4 cup fresh lime juice
2 tablespoons honey
1 1/2 pounds flank steak -- (about 1 1/2 pounds), put through the butchers tenderizing machine twice
3 tablespoons jalapeno pepper jelly -- (mild or hot), melted
1 jar garlic salsa

Preparation / Directions:

To make marinade, in a food processor with the metal blade or blender, process garlic and jalapeno until minced. Add cilantro, broth, lime juice and honey and process until well blended. Place meat in a large, non-metal dish, pour marinade over and cover with plastic wrap (The steak may be folded over, if needed, just make sure all surfaces are coated). Marinate in the refrigerator for 12 to 48 hours, turning once or twice. Oil grill rack, place 3-inches from coals and prepare coals or gas grill. Blot meat dry. Brush one side with jelly and grill jelly side down for 4 minutes. Turn and grill on other 3 sides, brushing with jelly, for 3 minutes per side, for a total cooking time of 6 minutes. To carve, place meat on cutting board and position a sharp knife almost flat against the top of the meat. Slice very thinly, cutting diagonally across the grain. Serve with salsa. Variation: Boneless, skinless chicken breasts may be substituted for the flank steak. Prep Notes: 12 to 48 hours Flank steak is one of the lowest fat, most economical and flavorful cuts of beef. To ensure that it's tender enough to cut with a fork, ask someone in Safeway's meat department to run the meat through their tenderizing machine twice. This recipe makes a great entree for a crowd, because there's no waste and it's every bit as delicious at room temp


Nutritional Information:

86 Calories (kcal); 3g Total Fat; (27% calories from fat); 5g Protein; 11g Carbohydrate; 13mg Cholesterol; 66mg Sodium

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