Fiesta Flank Steak


  • 2-3 lbs flank steak
  • Marinade Ingredients
  • ½ c lime juice
  • ½ c olive oil
  • ¼ c dried cilantro
  • 2 T minced garlic
  • 1 T jalapeno sauce
  • ½ t seasoned salt
  • ½ t black pepper
  • ½ t onion powder
  • ½ t chili powder
  • Steak Sauce Ingredients
  • 1 c fresh cilantro
  • ½ c lime juice
  • ¼ c honey
  • 3 garlic cloves
  • 1 T brown mustard
  • 1 t jalapeno sauce
  • ½ t seasoned salt
  • ½ t black pepper
  • ½ t onion powder
  • ½ t chili powder
  • Rice Ingredients
  • mexican rice mix (I'm partial to Zatarains)
  • can Ro*Tel tomatoes
  • 2 T butter


Pick out a nice 2-3 lbs. flank steak or London broil. Give both sides of the meat several good stabs with a fork, to create channels for the marinade to sink in. Score both sides of the meat with a sharp knife, both for looks and also to increase the surface area to increase absorption.

Prepare the marinade. In a small mixing bowl, combine ½ cup of lime juice, ½ cup of olive oil, ¼ cup dried cilantro, 2 T minced garlic, 1 T jalapeno sauce, ½ tsp. seasoned salt, ½ tsp. black pepper, ½ tsp. onion powder, and ½ tsp. chili powder. Mix thoroughly.

Put the meat and the marinade into a sealable plastic bag. Force out as much air as possible, seal, and shake to distribute the marinade. Put the sealed bag in a bowl or pan (to catch any unfortunate leaks) and keep in the refrigerator overnight or up to a week (the longer the better). Occasionally give the bag a shake and flip-over during the marinating process. Allow meat to come to room temperature before cooking. Save marinade for grilling.

Grill the meat over medium heat while basting with leftover marinade. Cook for about 10-12 minutes on each side for medium-rare, 12-15 minutes on each side for medium.

Serving. Allow meat to rest at least 10 minutes after grilling before slicing. Slice meat at a 45 degree angle into thin slices. Place several slices on each plate, fanned out for appearance, drizzle with a generous amount of tangy sauce (see below) and dot with chipotle or cayenne pepper sauce for flavor, heat, and color contrast.

Tangy sauce:

In a blender or food processor, combine cilantro, lime juice, honey, garlic cloves, brown mustard, jalapeno sauce, seasoned salt, black pepper, onion powder, and chili powder. Drizzle in olive oil while blending until sauce comes to the consistency of a typical salad dressing. For best results, do this immediately before serving to keep the sauce from separating.

Zesty rice:

Here, I make no apologies for using pre-packaged ingredients, because it is GOOD.

First, assemble the ingredients: one package of Zatarain's Mexican rice, one 10 oz. can of Ro*Tel tomatoes, and butter.

Step two: melt 2 tbsps. of butter in a large skillet. Add the rice (but not the included seasoning packet) and cook over medium heat for several minutes, stirring occasionally, until the rice begins to turn golden brown. Then, add the seasoning packet and stir well.

Step three: do not add the normal amount of water; instead add the can of Ro*Tel tomatoes (including all the liquid) and one can (10 oz.) of water. Stir well, bring to a full boil, then reduce heat to a simmer and cover. Wait 20 minutes.

Step four: remove cover and fluff rice with a serving.


Preparation time: 24 to 48 hours
Cooking time: 60 minutes