Mexican Flank Steak

1. Combine lemon juice, olive oil, jalapeno peppers, cilantro, pepper and salt.

2. Cover and refrigerate 1 cup marinade.

3. Pour remaining marinade over steaks.

4. Cover and refrigerate 6 to 8 hours or overnight.

5. Remove steaks from marinade; discard marinade.

6. Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally.

7. Carve steaks across the grain into thin slices; keep hot.

8. For each serving: Plate 3 oz steak slices; garnish with lemon slices and cilantro sprigs.

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Nutrient	Quantity
Total fats	735.9277 g
Protein	451.9703 g
Carbohydrates	35.7824 g
Energy	8533.7814 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.3713 g
Water	1951.8483 g
Aspartic acid	41.6864 g
Calcium, Ca	395.3677 mg
Lutein + zeaxanthin	1277.076 g
Fiber, total dietary	6.6137 g
Fatty acids, total saturated 22:0	0.0041 g
Carotene, beta	939.1933 g
Niacin	126.8055 mg
Vitamin A, RAE	88.243 g
Arginine	30.7574 g
Riboflavin	4.351 mg
Tocopherol, beta	0.2295 mg
Fatty acids, total polyunsaturated 15:0	3.7569 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1073 g
Fatty acids, total saturated 20:1	3.672 g
Glutamic acid	71.7153 g
Stigmasterol	0.12 mg
Sodium, Na	1860.1275 mg
Fatty acids, total saturated 16:1 undifferentiated	26.6928 g
Total lipid (fat)	735.9277 g
Manganese, Mn	1.5294 mg
Fructose	7.1451 g
Proline	23.1904 g
Fatty acids, total saturated 16:0	172.6493 g
Fatty acids, total saturated 8:0	0.007 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1227 g
Sucrose	1.4003 g
Choline, total	1902.093 mg
Sugars, total	13.8394 g
Serine	17.6538 g
Fatty acids, total saturated 10:0	0.0703 g
Fatty acids, total saturated 18:0	106.3006 g
Vitamin B-6	7.4326 mg
Selenium, Se	354.8402 g
Ash	23.5273 g
Vitamin D	408.0009 IU
Fatty acids, total saturated 18:1 undifferentiated	264.3237 g
Pantothenic acid	10.5995 mg
Phenylalanine	17.3028 g
Beta-sitosterol	0.08 mg
Copper, Cu	1.9286 mg
Betaine	275.3347 mg
Thiamin	1.2031 mg
Methionine	10.6418 g
Iron, Fe	51.9307 mg
Carbohydrate, by difference	35.7824 g
Phosphorus, P	3691.5569 mg
Folate, total	295.5701 g
Tocopherol, gamma	0.5201 mg
Fatty acids, total saturated 4:0	0.0054 g
Lycopene	1.38 g
Alanine	29.7722 g
Cholesterol	1931.2044 mg
Valine	22.1242 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	10.1818 g
Glycine	33.8401 g
Carotene, alpha	92.718 g
Glucose (dextrose)	5.2354 g
Fatty acids, total saturated 14:0	22.3235 g
Zinc, Zn	99.19 mg
Isoleucine	19.5549 g
Tocopherol, delta	0.0135 mg
Fatty acids, total saturated 12:0	0.0138 g
Fatty acids, total polyunsaturated	13.5636 g
Fatty acids, total saturated 14:1	5.6652 g
Leucine	36.5725 g
Tocotrienol, alpha	0.0856 mg
Vitamin A, IU	1782.483 IU
Folate, DFE	295.5701 g
Tryptophan	5.6072 g
Vitamin C, total ascorbic acid	287.094 mg
Phytosterols	6.548 mg
Fatty acids, total polyunsaturated 16:1 c	0.0041 g
Galactose	0.0104 g
Fatty acids, total polyunsaturated 18:1 c	0.0914 g
Fatty acids, total saturated 20:0	0.903 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	14.2589 g
Vitamin B-12	73.7122 g
Vitamin K (phylloquinone)	94.9104 g
Fatty acids, total saturated	314.1852 g
Histidine	14.5086 g
Fatty acids, total monounsaturated	300.355 g
Threonine	19.1112 g
Folate, food	295.5701 g
Fatty acids, total polyunsaturated 17:0	8.1886 g
Vitamin D (D2 + D3)	10.88 g
Cryptoxanthin, beta	164.5683 g
Vitamin D3 (cholecalciferol)	10.88 g
Vitamin E (alpha-tocopherol)	11.2048 mg
Magnesium, Mg	487.81 mg
Lysine	38.0425 g
Potassium, K	7120.0487 mg
Cystine	4.3887 g
Fluoride, F	2.3598 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Lemon juice	1.33 cups	71.5733	22.448	0.7808
Extra virgin olive oil	1.33 cups	0	0	0
black pepper	1 tablespoon	17.319	4.4126	0.2249
cilantro	0.25 cup	0.92	0.1468	0.0208
jalapeno pepper	1.5 cups	39.15	8.775	0.4995
beef steak	6 lbs	8404.8191	0	734.4017