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Jalapeño Lime-Marinated Steak! This is how I want to end the summer: grilling a juicy steak that’s full of delicious flavors. It cooks up fast which makes it perfect for the BBQ. While the rest of the world is posting pictures on Facebook of their kids first day back to school, I’m clinging on to the last few days of freedom before the real world of school lunches and field trips to rock museums begin. Sniff!
Jalapeño Lime-Marinated Steak is SO good and SO yummy. 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. If you get a dry lime that’s not giving any juice, zap it in the microwave for 5 seconds. Also, I’m only using one jalapeño in the marinade. I’m going more for the flavor than the kick. If you like it “muy caliente,” add two jalapeños.
Carne asada is typically made with skirt steak or flank. You can totally use this marinade to make some tasty carne asada tacos. Me, though, I’m using flap steak because that’s what my friend, the butcher, had. The butcher is a fellow Mexicano. One day, he heard me speaking Spanish to my redhead, freckle-faced son (half Mexican is better than none) and ever since then, he hooks this girl up! 😀
The hubs likes his meat rare. My Little Red, not so much. I like my meat medium rare. See how flap steak is thicker on one side and thins out. The thinned out section will be more cooked. That’s for my son. The fattier, thicker side will be more rare. That’s my husband’s. For me, the middle is juuuuuust right. Top this Jalapeño Lime-Marinated Steak with some chimichurri sauce, and you’ll have everyone wishing it was summer again. Which reminds me… I should get my indoor grill out. More sniffing.
Jalapeño Lime-Marinated Steak
- 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.