- 1/2 cup lime juice
- 1/2 cup canola oil
- 2 medium white onions, finely chopped
- 6 cloves garlic, minced
- 4 serrano peppers, finely chopped
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (2 pound) lean sirloin flap or skirt steak
- Mix the lime juice, oil, onion, garlic, peppers, cilantro, salt, and pepper into a thick paste, smear it on the steak, and then put the beef in a resealable bag. Refrigerate for 3 hours.
- When it's ready, place the steak on the grill, away from direct heat. When the steak has grill marks on one side, flip it and cover the grill. Put your leftover marinade into a blender and punch the 'liquefy' button. Flip the steak again and brush on the liquefied marinade. After another 5 minutes, flip the steak and brush on more marinade. Remove when done and let stand for 10 minutes. then slice and serve.