Mexican Flank Steak

• 1 13 cups lemon juice
• 1 13 cups extra virgin olive oil
• 1 12 cups minced jalapeno peppers
• 14 cup minced fresh cilantro
• 1 tablespoon ground black pepper
• 1 tablespoon salt
• 6 lbs beef 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.

lemon juice, extra virgin olive oil, jalapeno peppers, fresh cilantro, ground black pepper, salt

Taken from www.food.com/recipe/mexican-flank-steak-287566 (may not work)