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Tender steak marinated in zesty orange, lime, garlic and jalapeño, then seared until charred and sliced thinly. It’s the classic Mexican grilled beef, perfect for tacos, burrito bowls or salads. Lean steak provides protein, iron and vitamin B12, and the bright citrus marinade gives big flavour with very little oil or salt.
1.
Mix the garlic, jalapeño, oil, soy sauce, orange juice, lime juice, vinegar and pepper in a shallow dish.
2.
Add the steak, turn to coat, then cover and marinate in the fridge for 1–4 hours. Don’t marinate for longer than 8 hours, as the citrus can make the meat mushy.
3.
Heat the griddle pan over a high heat.
4.
Take the steak out of the marinade and pat dry. Cook until charred, 3–4 minutes each side for medium-rare. Cook longer if you prefer.
5.
Rest the steak on a board for 5–10 minutes, then slice thinly across the grain.
6.
To make a balanced meal as tacos : Serve in 4 warm wholemeal tortilla wraps with a salsa of 1 x 400g tin black beans (drained and rinsed), 200g defrosted frozen sweetcorn, 200g diced tomatoes, 1 small diced red onion, chopped coriander and the juice of 1 lime.
7.
To make a balanced meal as burrito bowls: Serve over brown rice with the black bean salsa, shredded lettuce, bell peppers and a spoonful of 0% fat Greek yoghurt.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Eat cold or reheat until piping hot. Freeze the raw steak in its marinade for up to 3 months; defrost overnight in the fridge before cooking.
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