Made this for a friend’s birthday party recently that was a Cinco De Mayo theme so this seemed only fitting. It came out great! I was inspired by Mexican hot chocolate which is traditionally made with chilis and cinnamon. Cake: 1 cup semisweet chocolate chips […]
To celebrate Cinco de Mayo, the hubbs and I cooked this up! The thin flank steak cooks quickly for an easy and fast weeknight meal that can serve a crowd without stretching your budget.
- 1 lb flank or skirt steak
- 1 medium jalapeno
- 1/2 small red onion
- 1 tbs honey
- handful of fresh cilantro
- juice of 2 limes
- 4 cloves garlic
- 1/2 tsp dried thyme
- salt and pepper
- 1/2 cup canola oil
No need to chop anything as you’re just going to throw it all (except the steak of course) in the food processor. So, jalapenos, red onion, honey, cilantro, lime juice, garlic and thyme go in. Puree until it all comes together. With the lid on, stream in the oil. Once it thins out but doesn’t appear too watery, you’re good to go. For me, this was about 1/2 cup of oil but it may be a little more or less depending. Season to taste with salt and pepper. Marinate your flank steak in a resealable bag with 1/2 the mixture. Reserve the other half for a sauce later.
To cook the steak, preheat your grill on high for at least 15 minutes, then cook your steak on the hottest part of the grill for about 4 minutes per side. If cooking indoors, cook under a broiler for the same amount of time. Pull the steak off the grill and let it rest on a cutting board for at least 5 minutes before slicing.
To serve, slice steak against the grain and drizzle with reserved sauce. Pair with a piece of cilantro and some pan sauteed onions and peppers and have your own little fiesta!