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, that also taste great as left-overs.
- 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
- 1/4 teaspoon salt
- non stick cooking spray
- Spread half the jalapenos over one side of the flank steak. Add the oil, 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 to 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.
Nutritional Stats Per Serving (1/4 pound): 214 calories, 24g protein, 2 g carbohydrates, 10 g fat (4g saturated), 52 mg cholesterol, 0g fiber, 346 mg sodium
Weight Watchers® Points Plus: 5