Have a fiesta today and celebrate the spicy traditions of Mexico. This dish will have you dreaming of the sizzling beaches of Cancun. SERVES 4
1 jalapeno pepper
1 teaspoon ground cumin
2 tablespoons minced fresh cilentro
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
2 pounds or (1.2 kilograms) flank steak, pounded thin with meat tenderizer tool
Combine pepper, cumin, cilantro, lime juice, and oil in a small container. Put the steak in a large flat dish and pour mixture evenly over the top. Marinate and leave in the refrigerator for at least two hours.
Preheat oven to broil or ignite the grill. Broil or grill for ten minutes, turning at the halfway point. Remove from heat and tent foil for five minutes.