Food recipes
Mexican Flank Steak
Mexican Flank Steak Ingredients: lemon juice, raw oil, olive, salad or cooking peppers, jalapeno, raw spices, coriander seed spices, pepper, black salt, table beef, flank, steak, separable lean and fat, trimmed to 0"...
Mexican Flank Steak
Ingredients:
lemon juice, raw
oil, olive, salad or cooking
peppers, jalapeno, raw
spices, coriander seed
spices, pepper, black
salt, table
beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Directions:
Combine lemon juice, olive oil, jalapeno peppers, cilantro, pepper and salt.
Cover and refrigerate 1 cup marinade.
Pour remaining marinade over steaks.
Cover and refrigerate 6 to 8 hours or overnight.
Remove steaks from marinade; discard marinade.
Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally.
Carve steaks across the grain into thin slices; keep hot.
For each serving: Plate 3 oz steak slices; garnish with lemon slices and cilantro sprigs.
Ingredients:
lemon juice, raw
oil, olive, salad or cooking
peppers, jalapeno, raw
spices, coriander seed
spices, pepper, black
salt, table
beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Directions:
Combine lemon juice, olive oil, jalapeno peppers, cilantro, pepper and salt.
Cover and refrigerate 1 cup marinade.
Pour remaining marinade over steaks.
Cover and refrigerate 6 to 8 hours or overnight.
Remove steaks from marinade; discard marinade.
Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally.
Carve steaks across the grain into thin slices; keep hot.
For each serving: Plate 3 oz steak slices; garnish with lemon slices and cilantro sprigs.