Peppered Flank Steak
The flank steak, also known as "bavette", is a beef steak cut from the abdominal muscles of the cow and is a relatively long and flat cut of meat. It is significantly tougher than the other beef cuts, therefore, many recipes use tenderizing cooking methods such as marinating.
1 1/4 lb beef flank steak
1/4 cup jalapeno pepper jelly
2 tsp Worcestershire sauce
6 tsp lime juice
4 tsp orange juice
4 tsp olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
FYI: Flank steak and skirt steak are quite similar and can be used interchangeably.
Take your jalapeno pepper jelly and melt is in a small pan over low heat....you don't want to burn the sugars in the jelly. Once melted, stir in the Worcestershire sauce and then set aside. Combine the lime juice, orange juice, olive oil, salt and pepper and marinate the skirt steak for 2-12 hours.
Crank up your grill to a medium hot temperature and add some wood chunks if you want a little smoky flavor. Discard the marinade and place the steak over the hot grill and cook until medium ...about 4 minutes to each side...you be the judge based upon how hot you have the coals/grill. Then move to a cooler portion of the grill and paste on the jalapeno pepper jelly to both sides. Cook for about a minute more.
Remove and allow to rest 5 minutes. Then cut thin slices across the grain for maximum tenderness.