YIELD 8 Servings
|1 cup||cilantro leaves|
|3/4 cup||lime juice|
|1/2 cup||sliced garlic|
|2||serrano chiles, stemmed and seeded|
|1||jalapeno, stemmed, seeded and roughly chopped|
|1 teaspoon||Kosher salt|
|1/4 teaspoon||ground cumin|
|1/2 cup||extra virgin olive oil|
|2 pounds||skinless, boneless chicken thighs|
|1 2‑pound||flank steak|
- Combine all ingredients except the olive oil in a blender and process until smooth, 10 to 15 seconds. While the blender is still running, add the oil in a steady stream until completely incorporated.
- Separate the marinade into 2 separate non-reactive dishes. Place the chicken thighs in one dish and the flank steak in the other. Turn to coat. Marinate meats for 2 hours to overnight.
- Preheat a grill or grill pan to high heat. Place meats directly on the grill and let cook for 5 minutes. Turn meats and continue to cook an additional 5 minutes.
- Remove from the grill and let both meats rest. Slice chicken thighs and flank steak and serve with whole wheat or white tortillas, cheese sauce, salsas and vegetarian pinto beans.
This recipe was featured on the Green Block Party Episode of Emeril Green.
This recipe appears in: Beef