Jalapeño Lime Marinated Steak Recipes

JALAPENO STEAK

Jalapeno Steak image

Jalapenos mixed with the other ingredients give a spicy and delicious kick to grilled steak. Marinate this steak in the fridge for up to 24 hours before cooking.

Provided by Sara B.

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 8h15m

Yield 6

Number Of Ingredients 7

Ingredients

4 jalapeno peppers, stemmed
4 cloves garlic, peeled
1 ½ teaspoons cracked black pepper
1 tablespoon coarse salt
¼ cup lime juice
1 tablespoon dried oregano
1 ½ pounds top sirloin steak

Steps:

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.
Place steak in a shallow pan or large resealable plastic bag. Pour jalapeno marinade over the steak, and turn to coat. Cover pan or seal bag; marinate in the refrigerator 8 hours or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grill grate.
Drain and discard marinade. Grill steak 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 3.1 g, Cholesterol 60.5 mg, Fat 10.5 g, Fiber 1 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 1206 mg, Sugar 0.5 g

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS

Jalapeño and Lime-Marinated Skirt Steak Tacos image

A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.

Provided by Rhoda Boone

Categories Steak Jalapeño Lime Juice Tortillas Cheese Lunch Dinner Summer Grill Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 tacos

Number Of Ingredients 16

Ingredients

For the steak and marinade:
1 medium jalapeño, thinly sliced
2 garlic cloves, finely chopped
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1 pound skirt steak, cut crosswise into 5-6-inch segments
For the tacos:
8 (8-inch) corn tortillas
Homemade or store-bought tomatillo salsa (for serving)
1/2 medium avocado, sliced
1/3 cup sour cream, thinned with a tablespoon of water or lime juice
Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

Steps:

Marinate and cook the steak:
Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
Assemble the tacos:
Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
Do Ahead
Steak can be marinated 1 day ahead; keep chilled.

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