JERK FLANK STEAK

Ingredients

• ​2 jalapeño peppers, stems removed and coarsely chopped*
• ½ cup fresh lime juice*
• 3 tbsp canola oil*
• 3 tbsp chopped fresh cilantro*
• 3 cloves garlic, roughly chopped*
• 2 green onions, sliced*
• 2 tbsp packed golden brown sugar*
• 1 tbsp finely chopped fresh ginger*
• 1 tbsp grated lime peel*
• 2 tsp chopped fresh thyme or ½ tsp dried thyme, crumbled*
• 1 tsp ground allspice*
• ½ tsp cinnamon*
• 2½ lb (1.25 kg) flank steak
• ¼ tsp kosher salt
• ½ tsp freshly ground pepper

Directions

1. ​To prepare marinade, combine all ingredients except steak, salt and pepper in food processor; process until smooth. Transfer marinade to a heavy-duty zip-lock plastic bag. Add steak and squeeze bag to coat. Marinate in refrigerator for at least 4 hours or up to 24 hours.
2. Preheat natural gas barbecue on high heat for 10 – 15 minutes. Remove steak from marinade and pat steak dry with paper towels; discard marinade.
3. Season steak with salt and pepper. Grill steak until medium-rare, about 7 – 10 minutes per side. Remove from heat. Cover and let stand for 15 minutes before slicing.