Mexican flank steak

1 servings

Ingredients

Quantity Ingredient
1 pounds Lean beef flank steak
1 can (4 ounces) chopped green chilies, undrained
⅓ cup Lime juice
¼ cup Chopped onion (about 1 small)
2 Cloves garlic, finely chopped
1 teaspoon Vegetable oil
½ teaspoon Salt

Directions

Trim fat from beef steak; cut both sides into diamond pattern l/8 inch deep. Place 1n glass or plastic bowl or heavy plastic bag. Mix remaining ingredients; pour over beef. Turn beef to coat both sides.

Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.

Set oven control to broil. Drain and scrape marinade from beef; reserve. Place beef on rack 1n broiler pan. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown; turn. Broil 5 minutes longer. Cut beef diagonally across grain into thin slices.

Heat reserved marinade to boiling; serve over beef.

6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

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