Mexican flank steak
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef flank steak |
| 1 | can | (4 ounces) chopped green chilies, undrained |
| ⅓ | cup | Lime juice |
| ¼ | cup | Chopped onion (about 1 small) |
| 2 | Cloves garlic, finely chopped | |
| 1 | teaspoon | Vegetable oil |
| ½ | teaspoon | Salt |
Directions
Trim fat from beef steak; cut both sides into diamond pattern l/8 inch deep. Place 1n glass or plastic bowl or heavy plastic bag. Mix remaining ingredients; pour over beef. Turn beef to coat both sides.
Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.
Set oven control to broil. Drain and scrape marinade from beef; reserve. Place beef on rack 1n broiler pan. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown; turn. Broil 5 minutes longer. Cut beef diagonally across grain into thin slices.
Heat reserved marinade to boiling; serve over beef.
6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994