Instructions: 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.

Spicy marinated flank steak grilled and sliced thin.

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