Jalapeño Lime-Marinated Steak screams summer grilling.
The marinade brings a lot of flavor to the meat.
It’s also extremely versatile and can be used with roughly any cut of beef. Or try it on chicken or pork. You won’t be disappointed.
Also add Carne Asada Street Tacos and Mulitas to try this summer.
Instructions
It’s all in the marinade. You never get a lot of lime zest, do you?
The little you get, though, goes a long way.
Pro Tip:
If you get a dry lime that’s not giving any juice, zap it in the microwave for 5 seconds. Also, we are only using just 1 jalapeno. Use two if you like it spicy.
More Beef Recipes:
You can use any cut of meat.
Carne asada is typically made with skirt steak or flank. You can totally use this marinade to make some tasty carne asada tacos.
Here, I’m using flap steak because that’s what my friend, the butcher, had.
If you like this recipe you might also like Balsamic Jalapeno Grilled Tri Tip and Grilled Balsamic Herb Steak.
See how flap steak is thicker on one side and thins out.
The thinned out section will be more cooked.
Serve with
Top this Jalapeño Lime-Marinated Steak with salsa and serve with corn tortillas and arroz mexicano.
Tender, juicy meat, that will wow your summer guests.
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Jalapeño Lime-Marinated Steak
Ingredients
- 3 lbs flap steak
- 1 Jalapeño
- Juice and zest of 3 limes
- 2 tablespoons ground cumin
- 1 teaspoon ground oregano
- 2 garlic cloves finely minced
- 1 tablespoon ground paprika
- ½ cup oil
- Salt and pepper
Instructions
- Add all ingredients to a resealable plastic bag.
- Let the meat sit in the marinade in the fridge for at least 4 hours. Overnight is best.
- Take meat out of the fridge and let it rest for a few minutes before placing on the grill.
- Heat grill to medium heat 350 degrees F.
- Place meat on grill.
- Cover it up, making sure the heat doesn’t go past 350 F.
- Cook 10-15 minutes on each side, depending on the thickness and desired wellness.
- Touch it with your tongs and make sure the meat “bounces back.” Or, you can stick it with a cheap meat thermometer.
- Let the meat rest for 10 minutes in a foil tent before slicing as thinly as possible.
Nutrition
More Mexican Beef Recipes
I had just pickled my last fresh jalapeños so I used my roasted hatched green chiles I freeze every year. It was phenomenal! Olive oil, lime and charred spicy chiles….so, so good ❤️ Thanks so much for sharing!
So glad you liked it!
This looks amazing! Will definitely have to try it before barbecue season is over!
Yes! So sad to see the BBQ season leave… I need to get my indoor grill out.
Oh wow, this sounds amazing! I love the idea of using lime!
Thank you! The lime is awesome in this recipe.
This looks delicious. I can’t wait to try it with my husband for a meal.
This is a big time “husband pleasing” dish. 🙂
We have a bunch of steaks that need to be cooked, so I’m excited to try out this recipe! Sounds amazing!
I know you’re going to LOVE this steak. Enjoy!
Ha ha! We are already in the middle of week 3 back to school. I groan now, but I will enjoy the extra time in winter and spring breaks. But, that doesn’t mean I can’t grill up the delicious looking steak. Thanks for sharing on Creative K Kids #TastyTuesdays
3rd week! When did schools start going back to school so early?! I need to take out my indoor grill. It makes the house smoky, but it’s totally worth it. 🙂
Pinned! Looks delicious!
-Clarissa @ theviewfromhere.is
Thank you for pinning! 🙂
What a wonderful recipe. I especially loved your photography.
Thank you! 🙂
That is one good looking steak! It’s not back-to-school here quite yet (it happens after labour day) but I can feel summer slowly slipping away too! Really time to get the most of it.
My thoughts exactly… Summer, don’t go!