- 1 1/2 pounds flank steak
- 4 garlic cloves, finely chopped
- 1 jalapeno pepper, finely chopped
- 1/4 cup finely chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Pinch cayenne pepper
- 2 limes, juiced
- 1 orange, juiced
- 8 to 12 ounces beer (or beef broth)
Slice the flank steak on the diagonal into thin strips. Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid). Marinate in the refrigerator at least 3 hours. Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet with coconut oil or grilled. Cook 3-6 minutes on each side for medium-rare.
Serve with Pico de Gallo.
