CHEF JEFF — ONE BYTE AT A TIME: Sweet and Spicy Grilled Flank Steak

A tasty marinade can make a tough cut of meat tender.

Sweet and Spicy Grilled Flank Steak

3 tablespoons coarsely chopped scallions

1 tablespoon peeled and finely chopped ginger

1 fresh jalapeno, seeded if desired, coarsely chopped

2 garlic cloves, chopped

1 tablespoon brown sugar

Zest of ½ lime

2 teaspoons lime juice

1 teaspoon sriracha or other hot sauce (or to taste)

2 tablespoons extra virgin olive oil

1½ teaspoons kosher salt

1½ pounds flank steak

In food processor, pulse together scallions, ginger, jalapeno, garlic, sugar, lime zest. juice, sriracha. Pour in oil until smooth. Season steak with salt. Place in bowl, cover with marinade. Turn to coat well. Cover tightly, refrigerate at least 2 hours or over-night. When ready to cook, heat grill to medium-high. Transfer meat to grill; cook, covered, until it reaches desired doneness (5 minutes per side for medium-rare). Let rest on cutting board for 5 minutes before slicing.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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