Naturally, I serve this with mango-tomatillo salsa and black beans (By the way, I like my beans with avocado leaf instead of epazote--is that gauche?) Steak leftovers make tasty sandwiches or fajitas.

Ingredients

Instructions

1. Whisk everything but the canola oil together.
2. Trim any large pieces of fat and then cut the steak into serving-size cuts (4-6 cuts per pound) and marinate in the mixture in the refrigerator, preferably for a day.
3. I tried this on the Foreman, and it was fine, just a little overdone. I would recommend pan-searing in a cast-iron pan for 3 minutes a side in heated canola oil for medium-rare.
4. Slice each cut into strips and serve with mango-tomatillo salsa and black beans and rice.