Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use for flank or skirt steak (or meat of choice). Make sure that all surfaces of the meat have contact with the marinade. Allow to marinate up to 2 hours; cook as desired. I generally grill a flank steak for sandwiches or tacos when I'm feeling the need for something fun. It's got a Southwestern flair to it, but is still agreeable enough for my 4-year-old's palate. Or build a sandwich or some fajitas with some grilled onions and roasted red peppers... Delicious!

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
cup marinade
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oil, cilantro, lime zest, lime juice, onion, honey, cumin, garlic, salt, black pepper, chipotle, and coriander in a gallon-sized zip-top bag. Mix thoroughly.

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Cook's Note:

Substitute parsley for the cilantro if preferred.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

185 calories; protein 14.1g; carbohydrates 6.3g; fat 11.7g; cholesterol 25.3mg; sodium 610.5mg. Full Nutrition
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