- Cook Time
- Prep Time
- Serves 4-6Servings
1 (1 1/2 pound) flank steak
- Coarse salt and freshly ground pepper, to season
Mexican salsa, to serve
Mexican corn tortillas, to serve
- 1 teaspoon ground cumin
- 1 jalapeno, halved
- 1 yellow onion, quartered
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- Juice of 1 lime
- Juice of 1 lemon
Mexican rice salad
1 cup rice cooked according to package directions
1 red pepper, diced
1 cup Roma tomatoes, diced
1/2 cup green onions, thinly sliced
1/2 cup canned pinto beans, drained, rinsed
For marinade, place all ingredients in the food processor fitted with steel blade, process until well combined. Pour marinade into large zip closure bag and add flank steak. Marinate steak in the refrigerator overnight.
For Mexican rice, toss all ingredients together, set aside.
Remove steak from bag and wipe surface with paper towels. Allow to come to room temperature. Season heavily with salt and pepper on both sides. Preheat skillet to high heat. Sear steak for 3-4 minutes per side; remove and wrap in aluminum foil, allow to rest for 8-10 minutes.
To serve, thinly slice steak across the grain and pour any juices that collect in the foil over top. Serve in warmed tortillas, with Mexican rice and salsa.