Jalapeño Flank Steak

We had Balsamic-Marinated Flank Steak last night; we hadn't had any kind of flank steak in a long time. It was delicious! You should try it! (I forgot to take pictures, but you should know that the balsamic marinade takes just a couple minutes to prepare, yet is one of the most flavorful marinades, our favorite in fact.)

Dinner also reminded us of the following marinade, which is a bit too spicy for the boys but is perfect for us! After a frantic search for a missing little cookbook, I realized once upon a time I had typed the recipe up to attach to an email-whew! When we get more flank steaks, we will marinade one (or two!) of them in jalapeños just for us...

The key to a good flank steak is NOT to overcook it. We just throw it on the grill (we always grill them, never broil) for a few minutes a side, and it is excellent. As I said on the Balsamic Marinated Flank Steak post, don't be afraid of a rarer steak--this steak is best on the medium rare side, or even rarer than that.

{picture soon!}

Jalapeño Flank Steak

3 jalapeños

4 garlic cloves, peeled

½ tablespoon cracked black pepper

1 tablespoon coarse salt

¼ cup lime juice

1 tablespoon dried oregano

½ cup olive oil

1 ½ pounds flank steak

Combine the jalapeños, garlic, black pepper, salt, lime juice and oregano in a blender or food processor and purée. Pour over steak in shallow roasting pan and rub all over. Cover and marinate in refrigerator 2 to 24 hours. Preheat grill or broiler.

Grill or broil 5 minutes per side for medium-rare. Let sit 5 minutes before slicing. Cut in thin slices across grain and serve hot or cold. Leftovers are great on sandwiches.

Serves 4.