- 1 1/2 lb (700 g) beef, flap meat, flank or skirt steak
- 1 orange, juice of
- 1 lime, juice of
- 1 jalapeño, deseeded
- 3 - 4 garlic cloves, minced
- 1/2 cup (1 dl) cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp distilled white vinegar (5%)
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
Mix everything and refrigerate for 2 - 24 hours. Grill the meat to desired temperature (I prefer medium-rare), allow to rest, then slice thinly and serve.
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