Main Course
Grilled Jalapeno Flank Steak
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
My neighbors Claudio and Bernadette love marinating their flank steak with pickled jalapenos, which add lots of flavor without too much heat. I added garlic and more herbs to their version of this simple grill-ready recipe.
Serves 8
Ingredients
2 pound flank steak
1 11-ounce jar sliced pickled jalapenos
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup, chopped fresh cilantro
1/4 teaspoon dried thyme or oregano
1 teaspoon salt
non stick cooking spray
Directions
Spread half the jalapenos over one side of the flank steak. Sprinkle with the oil, the garlic, cilantro, thyme or oregano. Roll the steak up and place it into a large zipper lock bag. Add the remaining jalapenos and their juice, as well as the remaining olive oil.
Close the bag and marinate in the refrigerator overnight. Heat grill over high heat and coat with non-stick spray. Remove the steak from the marinade and shake off any jalapenos clinging to the surface. Sprinkle both sides with salt and grill 8-10 minutes per side turning once until the steak is still pinkish red in the center. Transfer to a plate and rest 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately. Leftovers make great fajitas, simply allow the sliced steak to cool completely before storing in the fridge in an air-tight container.
Make It a Meal
Serve with Guacamole or Chipotle Orange Shrimp or Shallots and Green Beans.
Wine Pairing
Rioja or Tempranillo, Pacific or Sol Beer
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