Jalapeno Cilantro Flank Steak

My absolute favourite steak to grill up in the summer! The jalapeño is a fun addition for a little kick. It’s not too spicy. It’s just right! This steak is great for meal prep because you can eat it many ways. You can serve it with a salad for dinner and then toss it in a wrap the next day. It goes really well with my Grilled Corn & Black Bean Salad.

Instructions

1. 1

   In a large bowl, add the oil, coconut aminos, lime zest, lime juice, garlic, jalapeno, salt and pepper. Mix to combine.

2. 2

   Add the flank steak to the bowl and coat, on both sides, in the marinade. Make sure the steak is fully covered in the marinade. Then, cover it and refrigerate for one to two hours or overnight for more flavour. When ready to grill, let it sit out at room temperature for 20 to 30 minutes before grilling.

3. 3

   Preheat the grill to medium-high heat. Remove the steak from the marinade and scrape off any big pieces from the marinade before placing on the grill. Grill for five to six minutes per side or to your desired doneness.

4. 4

   Remove from the grill, cover and let it rest for 15 minutes. Using a sharp knife, thinly slice the steak against the grain. Serve and enjoy!

5. 5

   Notes: Refrigerate leftovers in an airtight container for up to three days. If you’re pressed for time, let the steak marinate for at least 30 minutes at room temperature before grilling. Omit the jalapeño if you don’t like spicy food. Or, alternatively, add more! You can also try to blend the marinade and pour it on top of the steak.