JERK FLANK STEAK

Serves: 6

■ 2 jalapeño peppers, stems removed and coarsely chopped

■ 1/2 cup (125 mL) fresh lime juice

■ 3 tbsp (45 mL) canola oil

■ 3 tbsp (45 mL) chopped fresh cilantro

■ 3 cloves garlic, roughly chopped

■ 2 green onions, sliced

■ 2 tbsp (30 mL) packed golden brown sugar

■ 1 tbsp (15 mL) finely chopped fresh ginger

■ 1 tbsp (15 mL) grated lime peel

■ 2 tsp (10 mL) chopped fresh thyme or 1/2 tsp (2.5 mL) dried thyme, crumbled

■ 1 tsp (5 mL) ground allspice

■ 1/2 tsp (2.5 mL) cinnamon 21/2 lb (1.13 kg) flank steak

■ 1/4 tsp (1 mL) kosher salt

■ 1/2 tsp (2.5 mL) freshly ground pepper

To prepare marinade, combine all ingredients except steak, salt and pepper in food processor; process until smooth.

Transfer marinade to a heavyduty zip-lock plastic bag. Add steak and squeeze bag to coat. Marinate in refrigerator for at least 4 hours or up to 24 hours.

Preheat natural gas barbecue on high heat for 10-15 minutes. Remove steak from marinade and pat steak dry with paper towels; discard marinade.

Season steak with salt and pepper. Grill steak until mediumrare, about 7-10 minutes per side. Remove from heat. Cover and let stand for 15 minutes before slicing.