October 25th, 2007

Matt’s Spicy Mexican Marinade

Matt Nelson
Newark, OH

Matt’s Spicy Mexican Marinade

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

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!

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