SERVES: 4 to 6 | PREP TIME: 4 to 48 hours | COOK TIME: 8 minutes
Ingredients
2 pounds (910 grams) flank or skirt steak
coarse sea salt and freshly ground black pepper
For the marinade
4 cloves garlic, minced
½ red onion, minced
1 jalapeño pepper, seeded and minced
1 teaspoon ground cumin
1 large handful fresh cilantro, leaves and stems finely chopped
pinch of coarse sea salt and freshly ground black pepper
juice of 1 lime
juice of 1 lemon
juice of 1 orange
½ cup (120 ml) olive oil
Process
- Lay the flank steak in a glass baking dish or other nonreactive container.
- In a bowl, combine all the marinade ingredients. Pour the marinade over the steak, making sure each piece is well coated. Cover and refrigerate for at least 4 hours and up to 48 hours.
- Preheat the grill to medium-high heat. Remove the steak from the marinade, season both sides generously with salt and pepper, and place on the grill grate.
- Grill for 2 to 3 minutes on each side, depending on how thin the meat is, or to your preference. Thin pieces can fully cook in under 2 minutes. Do not overcook.
- Remove the steak and let rest for 5 minutes. Slice thinly against the grain and serve.
