In his golden years over 20 years ago, my father-in-law John decided to try his hand at cooking. Thus, when I was whipping up a family dinner, he would ask questions about ingredients I was using, sticking his finger into anything simmering on the stove for a taste. As he was so earnest in his quest for culinary knowledge, I chose to refrain from chasing him out of the kitchen.
One day he came to me with a recipe for marinated flank steak, insisting it was not to be missed. As he was a newbie to food with flavor, I was skeptical. Lo and behold, it’s become my go-to when it comes to cooking flank steak and, with slight variations, it’s my favorite chicken preparation, too. I think of my father-in-law with fondness each time I whir the marinade ingredients together—and when I stick my finger in to taste it. Here goes:
Marinated Flank Steak (or chicken, see variation) Serves 4
- 3 medium-size jalapenos
- 4 garlic cloves, peeled
- ½ Tbsp cracked black pepper
- 1½ lb flank steak
- 1 Tbsp coarse salt
- ¼ c lime juice
- ½ c olive oil
Blend all the marinade ingredients; put unrolled flank steak in a shallow flat pan or in a large Ziplock bag, and pour marinade over flank steak, massaging it in a bit. Turning occasionally, marinate it for 24 hours. (Really, I mean it. Less will make for a disappointing meal!) Then grill or broil to your preferred doneness, but rare is best here. Slice VERY thinly against the grain. Excellent with a green salad and roasted potatoes; leftovers are perfect for fajitas.
Variation for 1½ lbs chicken (boneless, skinless thighs are best)
- Swap ¼ tsp red pepper flakes for jalapenos
- Swap lemon juice for lime juice
- Marinate chicken for 2 hours only
Grill, or cook chicken in 375º oven for about 30 minutes. If cooking in the oven, add kalamata or other olives to the pan for a little extra flavor; if chicken is not brown when cooked, pour off extra sauce for use with the meal and broil chicken for a minute or two. Serve with a green vegetable and orzo or rice; use extra sauce over all!