2 pounds flank or skirt steak
Kosher salt and freshly ground pepper
4 garlic cloves
1 jalapeno chile pepper, deeded and minced
1 teaspoon freshly ground cumin seed
1 large handful fresh cilantro, leaves and stems, finely chopped
salt and freshly ground pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in ta large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Remove the steak from the marinade. Season both sides of steak with salt and pepper. Grill the pieces for a few minutes only, on each side until medium rare to well done, to you preference.
FROM CHAD AND MINDY DARE