Naturally, I serve this with mango-tomatillo salsa and black beans (By the way, I like my beans with avocado leaf instead of epazote–is that gauche?) Steak leftovers make tasty sandwiches or fajitas.
1 pound flank steak or similarly less lean cut
1 c. red wine
1/4 c. soy sauce
juice of 2-3 limes
1 piece ginger, minced
several cloves garlic, minced
1 bunch cilantro, chopped
1 T. honey
1/2 T. sesame oil
1 t. chopped jalapeno
black pepper to taste
canola oil
Whisk everything but the canola oil together.
Trim any large pieces of fat and then cut the steak into serving-size cuts (4-6 cuts per pound) and marinate in the mixture in the refrigerator, preferably for a day.
I tried this on the Foreman, and it was fine, just a little overdone. I would recommend pan-searing in a cast-iron pan for 3 minutes a side in heated canola oil for medium-rare.
Slice each cut into strips and serve with mango-tomatillo salsa and black beans and rice.

Posted by: constancecg