Arranchera With Tomato, Caper And Olive Salsa Recipe

• 6 x cloves garlic minced
• 6 x limes zest grated, juiced
• 4 x serrano peppers with seeds, minced
• 2 Tbsp. brown sugar
• 1 c. extra virgin olive oil
• 1 Tbsp. soy sauce
• 1 Tbsp. minced fresh thyme leaves salt and freshly grnd pepper
• 3 lb london broil or possibly flank steak
• 12 x plum tomatoes minced
• 4 x cloves garlic minced
• 4 x serrano peppers thinly sliced
• 4 x limes zest grated, juiced
• 1 x red onion diced
• 1 c. spanish manzanilla olives pitted, sliced
• 1/4 c. capers
• 1 Tbsp. minced fresh thyme leaves
• 1 Tbsp. dijon mustard salt and freshly grnd pepper

1. For marinade, mix together garlic, lime zest and juice, serrano peppers, brown sugar, oil, soy sauce, thyme, and salt and pepper to taste in large bowl.
2. Add in meat; turn to coat.
3. Cover; chill 8 hrs or possibly overnight, turning meat occasionally.
4. For salsa, combine all ingredients in medium bowl.
5. Cover; chill 8 hrs or possibly overnight.
6. Heat grill or possibly broiler to high.
7. Remove steak from marinade; season liberally with salt and pepper to taste.
8. Grill 2-3 min per side for medium or possibly to desired doneness.
9. Remove from grill; let steak rest 5-10 min.
10. Slice across grain.
11. Serve with salsa.

garlic, serrano peppers, brown sugar, extra virgin olive oil, soy sauce, thyme, london broil, tomatoes, garlic, serrano peppers, red onion, spanish manzanilla olives, capers, thyme, salt

Taken from cookeatshare.com/recipes/arranchera-with-tomato-caper-and-olive-salsa-69534 (may not work)