Directions:

• In a mortar or molcajete, add the garlic, onions, cilantro and serrano peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don’t have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl.
• Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt before adding marinade to the beef.. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours.
• When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate.
• Preheat heat your grill to medium/high heat while the steaks comes to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a more tender cut. It’s best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.