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Jalapeno Flank Steak Sandwiches
This recipe makes a delious dinner. The jalapeno pepper spiciness complements the deep flavor of the flank steak. Don't forget the fresh jalapeno spears at the end for the additional kick.
Ingredients
- 4 jalapeño peppers, chopped
- 2 jalapeno peppers, sliced into long spears
- 1 1/2 lb. beef flank steak
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1/3 cup fresh lime juice
- 3 tablespoons brown mustard
- 12 slices white bread, toasted
- 1/2 cup mayonnaise
- 1 small onion, sliced
- 4 ounces crumbled feta cheese
- 1 teaspoon chili powder
- Salt to taste
Cooking Directions
- In a large mixing bowl, combine together garlic, jalapeño peppers, olive
oil, lime juice, mustard, and salt. Whisk firmly. This is your marinade.
- Trim fat from steak and tenderize with a meat tenderizer. If you don't have a tenderizer, score the steaks with a knife on each side.
- Marinate steaks in refrigerator with above marinade 6-12 hours, or overnight if you wish
- Drain meat and cook 12-16 minutes over medium heat cooking to medium doneness, or as desired.
- Slice steak into thin slices.
- Spread toasted white bread mayo and sprinkle with chili powder.
- Add sliced steak, onion, and cheese.
- Top with remaining toast and serve with jalapeno spears.
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