Marinade
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Then add marinade to
2 pounds flank steak, pounded
Sprinkle before grilling
Kosher salt
Freshly ground pepper
Marinate for at least 2 hours or overnight in the refrigerator.
Take out from marinade and slice against the grain at slightly diagonal. Grill for 4 minutes on each side at 400 degrees.
