It was seriously too good for everyone to wait for a photo
Hands-on time: 5 minutes
Marinate time: 2 -24 hours
Grill time: 10 minutes
Resting time: 10 minutes
1 Flank Steak
Juice of 2 large limes
1 huge or 2 average cloves fresh garlic, minced
1/2 jalapeno pepper, seeded and finely chopped
1 tsp Tlalelolco Rub from Epices de Cru (made with Mexican spices - Chipotle, chili arbol, sea salt, allspice, epazote & avocado leaves) I love it.
1/2 tsp cumin seeds, toasted and ground
2 tbsp extra virgin olive oil
1 tbsp fresh oregano leaves, finely chopped
1 tbsp fresh mint leaves, finely chopped
Directions:1. Whisk all marinade ingredients together. Lightly score the flank steak and rub marinade into the meat (probably half of the recipe – you can save the rest for another marinade or as dressing for salads). Place the steak in a zip lock baggie and let it marinate at room temperature for 2 hours or overnight in the fridge. Just make sure it comes to room temperature before grilling.
2. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.
3. Thinly slice meat across the grain (short side) and serve