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Matt Nelson
Newark, OH
Matt’s Spicy Mexican Marinade
Ingredients:
1/2 c. Olive Oil
1/3 c. Soy Sauce
4 scallions washed and rough chopped
3 cloves garlic
1/4 c. lime juice
3/4 tsp. red pepper flakes
1/2 tsp. ground cumin
3 Tbsp. Dark Brown Sugar (packed)
pinch salt and black pepper
2 lbs. skirt steak or flank steak
Soft four tortillas and all the fajita fixins make this a great meal
Directions:
Put all ingredients (except steak) into a blender and pulse on high for about 1 minute to thouroughly mix. If using flank steak, score the meat across the grain in 1 inch increments. Place the meat in a zip lock baggie, pour in marinade, squeeze out the air and allow to refrigerate for at least an hour. Grill the meat over direct, high flame for a few minutes per side depending on the thickness. Allow to rest for 5 minutes, slice very thinly and serve with warm flour tortillas and all the fixins. Enjoy!
