For the Marinade:
4 Garlic cloves
1 Jalapeno
1 large handful of cilantro
Kosher salt and pepper
2 limes
1 orange
2 tbs white vinegar
1/2 cup Olive Oil
Crush up the garlic, jalapeno, cilantro, salt and pepper in a mortar and pestle until it forms a paste. Mix the wet ingredients in a bowl and add the ingredients from the mortar. Mix very well
Put your flank steak into a large baking dish and pour the marinade over it. Let the steak marinade in the fridge for 5-8 hours. Do not let this sit for more than 8 hours or the lime juice will start to break down the meat too much and it will give a mushy consistancy.
Grill the meat on the highest heat possible without closing the lid on the BBQ. This needs to cook very quickly to make sure that the meat is as tender as possible. Do not cook a flank past med-rare. Flank is very tough if cooked incorrectly, but amazing if done right.
Let the meat rest for at least 10 minutes to make sure that the juices stay in the steak when you cut it. Cut the steak against the natural grain of the muscle, into strips. This will also help to ensure tenderness.
Add the steak to grilled corn tortillas and add your condiments (my favorites):
Salsa Verde (Tomatillo Salsa)
A squirt of Lime
A small handfull of cilantro
-- the stocks have great flavour, too! Don't just take the leaves. Also, if you find cilantro with the root on it still, those are great. Try frying them in oil for a minute or so and you will get great scented cooking oil for your curries.)
