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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.
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, we are only using just 1 jalapeno. Use two if you like it spicy.
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.
See how flap steak is thicker on one side and thins out.
The thinned out section will be more cooked.
Tender, juicy meat, that will wow your summer guests.
HUNGRY FOR MORE?
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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.