Monday, March 7, 2011


Modified from several online recipes. Prepared March 3, 2011.

1/4 c lime juice
1/3 c water
2 tablespoons olive oil
4 cloves garlic, crushed
1/4 c soy sauce
1/4 t cayenne pepper
1/2 t ground black pepper
1/4 c cilantro stems and leaves, chopped
1 t ground cumin
Combine ingredients in a 1 gallon zipper plastic bag and mix well. Place 1 to 2 lbs of meat (boneless chicken, flank steak, or skirt steak) in the bag. Mix well, close securely and place in a pan to catch any leaks. Refrigerate 1 to 2 hours, turning and mixing every 1/2 hour. Discard marinade, and grill meat over very hot coals for 4 to 5 minutes a side. Serve sliced with Mexican rice, refried black beans, pico de gallo, flour tortillas, grilled onions and sweet peppers, lime wedges, guacamole, cerveza.

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