Rating: 4.5 stars 4.3
132 Ratings
  • 5 star values: 82
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 11
  • 1 star values: 3

This can be used in fajitas, as an appetizer, or a main dish. Also good in sandwiches. Just make sure you reserve some of the marinade for a sauce.

Recipe Summary

prep:
10 mins
cook:
8 mins
additional:
8 hrs
total:
8 hrs 18 mins
Servings:
9
Yield:
9 (4 ounce) servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.

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  • Preheat a grill for medium-high heat.

  • While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.

  • To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

Note

Serrano chiles can be used instead of jalapenos. If you would like to increase the heat, add another pepper and an additional tablespoon of honey before pureeing.

Nutrition Facts

318 calories; protein 18.6g; carbohydrates 5.6g; fat 24.6g; cholesterol 33.8mg; sodium 82.7mg. Full Nutrition
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