Recipe for Mexican Flank Steak


1 lb lean beef flank steak
1 can (4 ounces) chopped green chilies, u; ndrained
1/3 cup lime juice
1/4 cup chopped onion (about 1 small)
2 cloves garlic, finely chopped
1 teaspoon vegetable oil
1/2 teaspoon salt


Trim fat from beef steak; cut both sides into diamond pattern l/8 inch deep. Place 1n glass or plastic bowl or heavy plastic bag. Mix remaining ingredients; pour over beef. Turn beef to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.

Set oven control to broil. Drain and scrape marinade from beef; reserve. Place beef on rack 1n broiler pan. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown; turn. Broil 5 minutes longer. Cut beef diagonally across grain into thin slices. Heat reserved marinade to boiling; serve over beef.

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