Yield: 6 servings
Thoroughly tenderize the steak by pricking both sides with a meat tenderizer or fork. In a small bowl, stir together garlic powder, salt, cumin, oregano and chili powder and rub onto both sides of meat. Pour oil onto the meat and lightly rub on both sides. Cover tightly in cellophane wrap and refrigerate overnight or at least 2 hours. Place fruit wedges and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice; stir to combine. Cover and refrigerate until ready to serve. Remove cellophane wrap from meat and place on grill over medium heat. Cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve with Peach Plum Nectarine salsa and warm flour tortillas, shredded cheese and sliced avocados.
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