Honey Jalapeño Glazed Flank Steak, Watercress & Radish Salad

There are some steaks that need nothing more than a little salt and pepper to bring out the beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest to add brightness; brown sugar sweetness; and jalapeño and Holy Jalapeño Salsa Roja for a complex heat. Just pulse it all together in a food processor and slather it on the meat. Marinate in the refrigerator for at least 12 hours, but preferably overnight. Lastly, always make more flank steak than you think you want or even need, cause leftovers are the best part.

INGREDIENTS:

  • 3 tbsps coarsely chopped scallions

  • 1 tbsp peeled and finely chopped ginger

  • 1 fresh jalapeño (either red or green or both, seeded if desired, coarsely chopped, (reserve some for pico de gallo)

  • 2 garlic cloves, finely chopped

  • 1 tbsp light brown sugar

  • zest of 1 lime

  • fresh juice from that lime

  • 4 tbsps Holy Jalapeño Salsa Roja, or to taste)

  • 2 tbsps extra-virgin olive oil

  • 1 ½ tsps coarse kosher salt

  • 1 large flank steak, trimmed, and lightly scored criss-cross with a sharp knife

PREPARATION:

In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and Holy Jalapeño Salsa Roja. With the motor running, pour in oil until smooth.

Season steak with salt. Place in a large bowl and pour marinade over the meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 12 hours, or overnight.

When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice against the grain, thinly on a bias.

Serve with fresh tortillas, your favorite pico de gallo recipe, and a summer salad of mixed greens, grapefruit segment, pomegranate arils, and a refreshing lime grapefruit vinaigrette! Happy Grilling!