Citrus-Jalapeño Steak

Tender flank steak is infused with a bright citrus and spicy jalapeño marinade, pan-seared to medium-rare, and sliced into bite-size pieces bursting with zesty, smoky flavor.

Recipe Information

Total Time:

Yield:

4 cups

Ingredients

1 pound flank steak, ¾-inch thick

2 teaspoons orange zest

¼ cup fresh orange juice

3 tablespoons vegetable oil, divided

1 jalapeño, seeded and chopped*

2 teaspoons chipotle chili powder

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon dried oregano leaves

1 teaspoon ground cumin

½ teaspoon salt

3 cloves garlic, peeled

Directions

Place steak in a large resealable plastic bag. In a medium bowl whisk together orange zest, orange juice, 2 tablespoons vegetable oil, jalapeño, chili powder, soy sauce, honey, oregano, cumin and salt. Pour marinade over steak; add garlic. Seal bag; marinate for 2 hours or up to 8 hours in the refrigerator, turning bag occasionally.
Remove steak from marinade; discard marinade and garlic.
Heat remaining 1 tablespoon oil in a large nonstick skillet. Cook steak in hot oil for 8 to 10 minutes or until internal temperature reaches 135°F for medium-rare, turning once halfway through. Remove steak from skillet and let rest for 10 minutes.
Cut steak across the grain into bite-size chunks.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeños, wear protective gloves.