This is my favorite marinade, and is a great, easy to way to pep up anything between NY strip steaks and steak fajitas. I have yet to try it on chicken or shrimp, but I’m willing to bet that those would be great, too!
Jalapeno-Lime Marinated Steak with Black Bean Salsa
Jalapeno-Lime Marinated Steak:
– Steak(s) of choice
– 4 jalapeno peppers, stemmed
– 4 cloves garlic, peeled
– 1 1/2 teaspoons cracked black pepper
– 2 teaspoons kosher salt
– 1/4 cup fresh lime juice
– 1 tablespoon dried oregano
Black Bean Salsa:
Black Bean Salsa:
– 1 can black beans, drained
– 1 cup frozen corn
– 1/2 cup favorite salsa of choice
– 1 tablespoon cumin
– 1 tablespoon chipotle chili powder
The night before or the morning of the dinner, place your steaks into a shallow baking dish or large Ziploc bag. Toss the jalapeno peppers, garlic, black pepper, salt, lime juice, and oregano into a food processor.
Puree the contents until smooth.
Pour the marinade onto the steak to coat, then place the dish or bag into the refrigerator for at least eight hours.
Right before dinner, take out the steaks to rest and pre-heat your outdoor grill or indoor griddler and lightly oil the grill grate. Once heated, place your steaks onto the grill.
Grill each steak for approximately five minutes on both sides until the steak is cooked to your preferred style.
Meanwhile, heat the corn and black beans in a skillet over medium heat. Add your favorite salsa of choice, as well as cumin and chipotle chili powder. Mix well and cover on medium for five minutes until hot.
I made up the black bean salsa on the spot, using what ingredients I had on hand, so I’m sure that its recipe could use some tweaking. I might add fresh tomatoes, some garlic, and maybe a diced jalapeno next time. The salsa still tasted fantastic, though!
The lime juice and jalapenos tenderizes the steak so well, and gives it a spicy southwestern kick. Next time, I’ll slice the steaks up and put them in burritos!
Perfect, easy, and quick meal for a weeknight. Loved it!
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