Prep 35 mins
Cook 6 mins
Adapted from Steve Raichlen's The Barbecue! Bible. This is a quick, easy marinade that makes an amazing grilled steak. The key to making this REALLY fast is to use a thin cut steak and only cook it for a couple of minutes on each side. I serve with grilled vegetables and rice for a complete meal. Prep time includes 30 minutes of marinating in the fridge.
- Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
- On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
- Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
- Remove to a serving dish, brush with any remaining marinade, and serve.
Wonderful steak recipe!!! This is somewhat similar to recipes I have tried for beef fajitas but with less spices/herbs. I bought a 1 1/4 lb flank steak and cut it into thirds and then put each in a freezer ziplock bag and pour 1/3 of the marinade in each bag. They then went into the freezer. Today I took out a bag and let it thaw out a bit, grilled it to medium and then let it rest. At this point I tasted the steak on its own in order to rate it fairly, very full of flavor and a flank steak is a tougher piece of the meat but this was tender from the lime juice. My DD and I had fajita steak nacho's at a restaurant and loved them, so I sliced up the steak into smaller pieces and sprinkled them on top of tortilla chips, sprinkled on green onion and a Mexican shredded cheese blend. Bake them for about 5-10 minutes and topped with sour cream and had salsa on the side (didn't want chips to get soggy) for a wonderful fun lunch!!! Thanks for sharing the recipe. Made for Please Review my Recipe Tag Game.
I have to say that this makes one yummy steak. I let it rest in the marinade closer to 2 hrs than 30 mins and I'm glad I did. The marinade, when first made, has a strong lime bite and I wondered if I was doing the right thing in giving it so much more time than the recipe said. As it turned out after grilling the lime was clearly present but much tamed and quite delicious. This would also be grand on chicken, pork and especially on fish. It's an excellent summer recipe.
Absolutely delicious!!! This is a keeper thanks for sharing IngridH.