I adapted this recipe because I had no intention of cooking in plastic: so I used the marinade recipe and marinated the meat several hours before grilling under the broiler.
I finished it by cutting into strips, and tossing them with the leftover sauce in a cast iron pan, and cooking until the meat was our preferred done-ness.
I also used the citrus zest as well as the juice, which resulted in a lovely, citrusy flavour, and juicy meat. I served it in a pita pocket with stir fried onions and bell peppers, alongside some cilantro lime rice and some spring greens.
