Directions: |
Directions:Generously season the steaks on both sides with salt and pepper. Place the steaks in a nonreactive baking dish large enough to hold them and drizzle the olive oil over them. Turn steaks a couple of times, rubbing them with your fingertips to coat with oil.
Marinade
Combine the beer, lime juice, onions, garlic, chopped jalapeņos and cilantro in glass bowl and stir. Pour mixture over steaks and let them marinate in the refrigerator, covered for 1 to 2 hours. Turn steaks several times.
If using a gas grill or charcoal put on high. When ready to cook oil the grill grates. Place the green onions and jalapeņos on the hot grill until they are browned on both sides. This takes about 2-3 minutes on each side. Transfer the grilled veggies to a plate.
Remove the steaks from the marinade and drain, discarding the marinade. Place the steaks on hot grill and cook to taste. (4-6 minutes per side for med-rare) To test for doneness use the poke test (the meat should be yielding). When ready, add salt and pepper to taste. Transfer the grilled steaks to plate and let rest for 3 minutes.
Warm the tortillas on the grill (about 15 seconds per side) and transfer to cloth-lined basket. Cut steaks into strips or bite-size pieces. Serve with the grilled jalapeņos, scallions, tortillas and salsa or Pico del Gallo on the side. To eat, wrap the steak in a tortilla with the scallions, jalapeņo peppers and salsa or Pico del Gallo. |
This recipe for Tex-Mex Flatiron Steak is from