Grilled Jalapeno Flank Steak

Grilled Jalapeno Flank SteakMy 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.

Serves 8

Grilled Jalapeno Flank Steak

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 2-pound flank steak

Serving Size: 1/4 pound flank steak

Calories per serving: 214 calories

Fat per serving: 10 g fat (4g saturated)

Grilled Jalapeno Flank Steak


  • 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

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