Marinated Grilled Flank Steak With a Kick

Marinated Grilled Flank Steak with a Kick. Marian Blazes
  • 4 hrs 35 mins
  • Prep: 4 hrs 15 mins,
  • Cook: 20 mins
  • Yield: Serves 4-6.

This delicious grilled flank steak gets its spicy sweet flavor from a long marinade in jalapeño "juice" (the vinegar mixture from canned jalapeños), olive oil, and a nice blend of seasonings. This steak is excellent served with chimichurri sauce.

What You'll Need

  • 2 pounds flank steak
  • 1 can (about 26 ounces) of pickled jalapeño peppers (en escabeche)
  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 olive oil
  • Salt to taste
  • Freshly ground pepper to taste
  • Garnish: Chimichurri sauce

How to Make It

  1. Open the can of jalapeño peppers and drain liquid into a bowl. Reserve jalapeno peppers for another use.
  2. Whisk soy sauce, brown sugar, olive oil, cumin and chili pepper into the jalapeño liquid.
  3. Peel and slice garlic into thin slices. Make small cuts in the flank steak with a sharp knife and place pieces of garlic into the spaces. Place the flank steak in a shallow dish and pour marinade over the steak. Marinate steak for at least 4 hours or preferably overnight.
  1. Preheat the grill. Remove the steak from the marinade and sprinkle both sides generously with salt and pepper.
  2. Cook the steak over high heat, turning once, about 5-6 minutes on each side, or until desired doneness.
  3. Remove steak from the grill, cover with foil, and let rest for 10 minutes. Slice steak very thinly across the grain, and serve with chimichurri sauce.