2 lbs flank steak
Juice of 4 limes
4 chipotle peppers diced plus 2 tablespoons adobo sauce
1/2 cup chopped cilantro
1 teaspoon salt
1/4 cup olive oil
4 garlic cloves diced
1/2 cup diced red onions
1 jalapeño pepper, seeded and diced
3 Roma tomatoes diced
3/4 cup chopped cilantro
juice of 2 limes
1 1/2 tsp salt
corn tortillas or flour tortillas
In a small bowl add lime juice, chipotles and adobo sauce, salt, garlic, cilantro and olive oil mix until combined. in a large ziplock bag add flank steak and pour marinade in. Refrigerate for 4-8 hours.
Heat a cast iron skillet or grill on high. Remove the steak from marinade and place it on the hot skillet/grill for about 4-5 minutes then flip and cook another 4-5 minutes for medium rare. Or until desired doneness.
Let steak rest 10-15 minutes. Then slice in thin slices against the grain.
Pica de gallo- Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt. Mix until combined Add more salt to taste