Spicy marinated flank steak grilled and sliced thin.

Combine lemon juice, olive oil, jalapeno peppers, cilantro, pepper and salt; cover and refrigerate 1 cup marinade. Pour remaining marinade over steaks. Cover and refrigerate 6 to 8 hours or overnight. Remove steaks from marinade; discard marinade.

Grill steaks to desired doneness; turning once and brushing with reserved marinade occasionally. Carve steaks across the grain into thin slices; keep hot.

For each serving: Plate 3 oz steak slices; garnish with lemon slices and cilantro sprigs.

 Recipe Courtesy of the National Cattlemen's Beef Association.