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Mexican Flank Steak
RecipeBeef Cuts
Mexican Flank Steak
Spicy marinated flank steak grilled and sliced thin.
Yield: 24 servings
1. Combine lemon juice, olive oil, jalapeno peppers, cilantro, pepper and salt; cover and refrigerate 1 cup marinade.
Lemon juice1 1/3 cups
Extra virgin olive oil1 1/3 cups
Jalapeno peppers, minced1 1/2 cups
Cilantro, minced1/4 cup
Ground black pepper1 tablespoon
Salt1 tablespoon
2. Pour remaining marinade over steaks. Cover and refrigerate 6 to 8 hours or overnight. Remove steaks from marinade; discard marinade.

3. Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally.

4. Carve steaks across the grain into thin slices; keep hot.
Beef Flank Steak (IMPS/NAMP 193)6 pounds
5. For each serving: Plate 3 ounces steak slices; garnish with lemon slices and cilantro sprigs.
Lemon slices as needed
Cilantro sprigs as needed

Nutrition information per serving: 232 calories; 14 g fat(4 g saturated fat; 8 g monounsaturated fat); 66 mg cholesterol; 242 mg sodium; 1 g carbohydrate; 0.2 g fiber; 24 g protein; 9.4 mg niacin; 0.5 mg vitamin B6; 1.4 mg vitamin B12; 1.6 mg iron; 27.2 mg selenium; 4.3 mg zinc; 91.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline
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