Mom would love this Chili Cilantro Marinated Beef, and don’t forget the margarita.

Happy May, friends. It’s been said that May is the other December because it’s filled with so many graduations, end-of-school activities and the beginning of summer sports. I’m feeling the crunch, obviously, because I didn’t write about one of my favorite holidays last week: Cinco de Mayo.

It’s no secret that Mexico is our favorite travel destination — Cabo San Lucas, in particular. To bring home some of those flavors, I created this recipe for Chili Cilantro Marinated Beef. It would be the perfect entree to serve to your mom this Mother’s Day. This recipe is included in the Cinco de Mayo menu in my cookbook, “Social: Holidays and Happy Hours.”

First things first: Beef sirloin flap meat isn’t always easy to find, but you could also use tri-tip, flank steak or flat iron steak. You’d have to adjust the grilling time based on the thickness of your cut, however the rest of the recipe would remain the same. The rub/marinade on this beef is so flavorful. It’s a recipe that once you try it, I’m confident you’ll make it again.

This beef makes the perfect protein for tacos. Serve it with warm corn or flour tortillas, avocado slices, pico de gallo, cilantro, chimichurri and lime wedges. And of course some good tortilla chips and a margarita would no doubt be appreciated, too.

Chili Cilantro Marinated Beef

2½ pounds beef sirloin flap meat

4 cloves garlic

1 teaspoon chili powder

1 teaspoon instant espresso powder

¼ cup olive oil

1 tablespoon honey

2 teaspoons cumin

1 teaspoon smoked sweet paprika

1 cup loosely packed cilantro

1 teaspoon plus 1 tablespoon kosher salt, divided uses

High heat grilling spray

In a blender, make the rub by combining garlic, chili powder, espresso, olive oil, honey, cumin, paprika, cilantro and one teaspoon salt. Prep meat by salting each side before adding the marinade paste to all sides of the meat. Let the meat rest in the fridge for at least 2-3 hours.

Pull the meat out of the fridge about 30 minutes before cooking to let it come to room temperature. Lightly spray both sides of the meat with high heat grilling spray to keep it from sticking to the grill. Fire the grill up high, and cook each side for 3-5 minutes, until internal temperature is 125 degrees. Let the meat rest for 5-10 minutes and slice into ¼-inch slices.

Serve on warm corn tortillas with avocado slices, pico de gallo, cilantro and lime wedges.