½ c. vegetable oil

1 yellow onion, chopped

1 jalapeno chili, seeded and chopped to taste

2 cloves garlic, chopped

1 tsp. cumin

1 Tbsp. chili powder

3 Tbsp. fresh cilantro, chopped

2 Tbsp. lime juice

1½ tsp. salt

Pepper to taste

2½ lb. flank steak


In a small bowl, mix together the oil, onion, jalapeno chili, garlic, oregano, cumin, chili powder, cilantro, lime juice, salt and pepper. Cut rinsed steak a few times across the grain and then cut into 4 pieces. Put the steak in a large Ziploc plastic bag and pour marinade over it. Refrigerate for 3-5 hours (or overnight), turning occasionally. Remove the steak from the marinade. Prepare the grill (charcoal or gas) for direct grilling over medium-high heat. Grill the steak for 5-8 minutes on each side, turning once or until medium or medium-rare. May be served with grilled tortillas, salsa, pico de gallo and guacamole.