- 3 T. olive oil
- 3 T. fresh lime juice
- 4 garlic cloves, thinly sliced
- 1 serrano pepper, cored and thinly sliced
- 2 t. chili powder
- 1 t. ground cumin
- 1/2 t. salt, Kosher or otherwise
In a shallow dish, mix all ingredients. Turn the steak over in it until fully coated. Wrap in plastic and refrigerate for at least 2 hours in the same dish your marinade is in, the longer the better up to 24 hours. Turn it occasionally.
Fire up your grill or iron skillet to medium-high heat. Add a little oil to grill or skillet. Pat the steak dry. Grill and turn for 8 minutes for medium rare, add 2 minutes for medium. You want a crust on it.
Let rest for 5 minutes, slice across the grain, serve.
Bon appétit, you bon vivant!