Print This Recipe Written by Chacha on Jun 5th, 2012 in Barbecue, Beef, Meats, Mexican, Recipe | No Comments


2 lbs. flank steak or skirt steak

1 cup freshly shredded cheddar cheese

1/4 cup extra virgin olive oil
1/4 cup water
juice of 1 lime
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon chipotle powder
1 jalapeno, chopped
1/4 cup chopped fresh cilantro leaves
salt and freshly ground pepper, to taste

For Pico de Gallo Salsa:
3 large tomatoes, chopped
1/2 small white onion, chopped
2 Serrano peppers, chopped
1 clove garlic, finely minced
1/4 cup fresh chopped cilantro
1 teaspoon freshly squeezed lime juice
salt and freshly ground pepper, to taste


In a small bowl whisk together marinade ingredients until combined. Put meat in a large resalable plastic bag. Pour marinade over and coat well. Marinate chilled for 6 to 24 hours, turning meat occasionally. (Note: Be sure to pull the beef out of the refrigerator at least 1 hour and up to 4 hours before grilling.)

Preheat an outdoor gas grill or charcoal grill to medium heat.

Remove steak from marinade and discard marinade. Place steak on grill and grill for 20 minutes, turning once. Top meat with cheese before removing from grill, close lid and let cheese melt. Remove from heat and let stand for 10 minutes before carving.

Throw tortillas on grill for a minute on each side.

Cut meat diagonally across the grain into thin slices. Serve with Pico de Gallo and tortillas. (Recommended, guacamole, beans or rice on the side.)

Leave a Reply