By HeatherFeather on May 29, 2002
Photo by HeatherFeather
Photo by HeatherFeather
"I found this recipe in a recent issue of Gemma's Homestyle Italian Cooking. It didn't strike me as very Italian sounding recipe, but it still sounds tasty."
Serving Size: 1 (30 g)
Servings Per Recipe: 4
"Heather, this was a great sounding recipe when I first saw it for our cookout-cookathon. I made the marinade, but I used filets instead of the chuck steak. It was wonderful. I am addicted to lime and cilantro anyway, and this was a great marinade. I will use it again. Thanks for posting this recipe. ;-)"
"I made this for my family tonight, and all three of my girls couldn't get enough. Perfect balance of tastes nothing overpowered or overwhelmed. I used this with t-bone steaks, and it was perfect!"
"This turned out great, its my family's favorite."
"I really enjoyed the flavor of this marinade. I, too, skipped the jalapeno, but the cilantro and lime combo was delightful."
"This is a good quick marinade. I left out the jalapeno because I didn't have one and added red pepper flakes. They worked well. I would like to try this again with the jalapeno and maybe some more heat. Thanks for sharing!"
"Excellent! I was worried that an 45min would not be enough time to marinate, but it turned out fantastic. The lime really added a wonderful dimension that I was not expecting! I followed another person's post advice about scouring the steak and I think it really helped soak up the yummy flavor!"
"Very good! I used the marinade, as written, on a 1 1/2 lb. flank steak, which I lightly scored on both sides. It picked up the flavors very well and my family enjoyed it very much. I served this with a nacho casserole and grilled banana peppers. Wonderful dinner! thanks Heather :)"
"Heather, this was really good. I did omit the cumin (just had too much this week) and used about 2 tbsp Worchestershire instead (for the spices and color). I know that really changes the recipe--sorry. Next time I will do it by the book. I was amazed how the lime juice went to work tenderizing the meat. I used a top round and you could cut it with a fork. Also I was a little concerned when I tasted the marinade and it seemed really hot but the finished product was not hot at all. Just a nice crispy edge on a juicy piece of meat. And so flavorful. 5 stars to you! Thanks. "