Recipe for Arranchera with Tomato, Caper and Olive Salsa 
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Yield:
10
Ingredients:
Amount Ingredient
MARINADE AND STEAK: ----------------
6 x cloves garlic chopped
6 x limes zest grated, juiced
4 x serrano peppers with seeds, chopped
2 tbl brown sugar
1 cup olive oil
1 tbl soy sauce
1 tbl chopped fresh thyme leaves
salt and freshly ground pepper
3 lb london broil or flank steak
----------------- SALSA: ----------------
12 x plum tomatoes chopped
4 x cloves garlic chopped
4 x serrano peppers thinly sliced
4 x limes zest grated, juiced
1 x red onion diced
1 cup spanish manzanilla olives pitted, sliced
1/4 cup capers
1 tbl chopped fresh thyme leaves
1 tbl dijon mustard
Instructions:
Instructions: 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. Add meat; turn to coat. Cover; refrigerate 8 hours or overnight, turning meat occasionally.

For salsa, combine all ingredients in medium bowl. Cover; refrigerate 8 hours or overnight.

Heat grill or broiler to high. Remove steak from marinade; season liberally with salt and pepper to taste. Grill 2-3 minutes per side for medium or to desired doneness. Remove from grill; let steak rest 5-10 minutes. Slice across grain. Serve with salsa.

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