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.
HUNGRY FOR MORE?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Did you make this recipe? Please rate the recipe below!
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’m not usually a steak person but this looks amazing!!! I think I might ask for steak for my birthday now. 🙂
My birthday is coming up. I think I want a steak for my birthday too. 🙂
My husband loves steak and seeing as he does the cooking in our home, I’m passing this recipe on to him!
You are one lucky lady. My hubs cooks, but not as much as I would like him too. I should introduce him to your husband. 😀
This looks so good. I love the idea of the lime and jalapeño together.
They go together like peanut butter and jelly. Ha! 🙂
This looks so delicious, I really can’t wait to try it. Tomorrow’s my shopping day so this is definitely making the list. I’ve done skirt and flank but I’ve never tried flap steak – is it a similar cut? Did you find you preferred it over skirt or flank?
I love that you all prefer your meat cooked a bit differently & that you still solve that by sharing different parts – I was smiling thinking of Goldilocks’s three bears. Great writing 🙂
Thank you! I like flap, but you can use skirt or flank. I feel like with skirt, though, you need to buy two strips of meat. That means more cashola, and the hubs already freaks out each time he sees the grocery bill. Eek!
Oh goodness, this jalapeno lime marinated steak looks wonderful! I love trying new, delicious recipes, and this one looks like something I’d love! Thank you so much for sharing!!
Hope you give this a try. It’s SO good.
One thing I don’t have much experience in: cooking meat! Oh my do you make this look delicious! I need to learn your ways!
xo
SarahGrace
I didn’t either until I met the hubs. He and our son are big meat eaters. Now, I’m an expert meat cooker… not. Lol.
That steak looks like it was marinated to perfection and became “Last Supper” exceptional when it was done. OMGut I would so go for that right now. You did a great job on this recipe, almost drooled on the keyboard!! Kiddin!
No I’m not 😛
I literally laughed out loud. Thank you!
Oh my goodness Maggie, your photos look absolutely delicious. I bet your kitchen smelled heavenly!
It did. My neighbors hate me. LOL. 🙂
We have tons of jalapeño from the garden so this is perfect sauce to make.
You’re so lucky! I need to grow jalapenos next year.
This looks and sounds so good! Delicious flavor combo, yum!
I can’t wait to make this again. It was SOOOOO good.