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Jalapeno Flank Steak Sandwiches

This recipe makes a delious dinner. The jalapeno pepper spiciness complements the deep flavor of the flank steak. Don't forget the fresh jalapeno spears at the end for the additional kick.


  • 4 jalapeño peppers, chopped
  • 2 jalapeno peppers, sliced into long spears
  • 1 1/2 lb. beef flank steak
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/3 cup fresh lime juice
  • 3 tablespoons brown mustard
  • 12 slices white bread, toasted
  • 1/2 cup mayonnaise
  • 1 small onion, sliced
  • 4 ounces crumbled feta cheese
  • 1 teaspoon chili powder
  • Salt to taste

Cooking Directions

  1. In a large mixing bowl, combine together garlic, jalapeño peppers, olive oil, lime juice, mustard, and salt. Whisk firmly. This is your marinade.
  2. Trim fat from steak and tenderize with a meat tenderizer. If you don't have a tenderizer, score the steaks with a knife on each side.
  3. Marinate steaks in refrigerator with above marinade 6-12 hours, or overnight if you wish
  4. Drain meat and cook 12-16 minutes over medium heat cooking to medium doneness, or as desired.
  5. Slice steak into thin slices.
  6. Spread toasted white bread mayo and sprinkle with chili powder.
  7. Add sliced steak, onion, and cheese.
  8. Top with remaining toast and serve with jalapeno spears.



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