Margarita Flank Steak with Cucumber Salsa

1 pound flank steak

Marinade

¼ cup tequila

2 limes, juiced

1 lime, zested

¼ cup olive oil

1 jalapeño, seeded and chopped

¼ teaspoon salt

1 teaspoon lime gelatin

Salsa

1 jalapeño, finely diced

1 small cucumber, peeled, seeded and diced

½ medium red onion, finely diced

1 tablespoon cilantro, chopped

1 small tomato, diced

1 lime, juiced

¼ cup olive oil

Salt and pepper

Place flank steak in a shallow plastic or glass dish.

In a small bowl combine all ingredients in the marinade; mix well and pour over steak. Cover with plastic wrap and refrigerate 2 hours. After 1 hour turn steak in marinade.

For the salsa: Mix all the ingredients for the salsa in a small bowl. Add salt and pepper to taste. Cover and refrigerate.

After 2 hours, heat the grill for direct cooking. Clean and oil the grill grates. Remove the steak from the marinade and discard the liquid. Grill the steak on one side for about 5 minutes. Flip and cook the other side for an additional 5 minutes or to your liking. Transfer steak to a cutting board and let it rest for 5 minutes before slicing. Cut the steak into slices across the grain. Serve with the salsa on top or as a side.

Serves four.

Mario Portanova, Porte Brown