Packed with flavor and always a crowd favorite. Serve on tacos, burritos, bowls or salads.
Ingredients 2 pounds flank or skirt steak salt and pepper
Serving: tortillas or salad
Marinade 2 garlic cloves, minced 1 jalapeno, diced ½ cup chopped cilantro 1 lime, juiced ¼ cup olive oil 2 Tablespoons white or apple cider vinegar
Pico de Gallo 3-4 tomatoes, seeded and diced 1 mango, diced (optional) ½ red or white onion, chopped 1 jalapeño, minced (without seeds for milder ) ¼ cup chopped fresh cilantro 2-3 garlic cloves, minced 1 lime, juiced salt and pepper to taste
Directions
Season both sides of the steak with salt and pepper.
Mix the marinade ingredients in a Ziploc bag or a container. Add the steak to the marinade place in the refrigerator for at least 1 hour, up to 8 hours.
Pico de Gallo: Mix all the ingredients together.
Using an indoor/outdoor grill, cook the steaks to your desired doneness. Let it rest for 5 minutes before slicing across the grain.
Serve with Pico de Gallo.
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