Carne Asada
INGREDIENTS
- 1 jalapeño seeded and minced
- 4 cloves garlic, minced
- ½ cup chopped cilantro
- ⅓ cup olive oil
- 1 orange, juiced (about ¼ cup of juice)
- 1 lime, juiced (about 2 tablespoons of juice)
- 2 tablespoons white wine vinegar (white or apple cider vinegar also work)
- 2 teaspoons chili powder
- 1 teaspoon kosher salt, plus more for grilling
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- ¼ teaspoon freshly ground black pepper plus more for grilling
- 2 pounds flank steak or skirt steak, excess fat removed
INSTRUCTIONS
- In a medium bowl, whisk together all of the ingredients except for the steak.
- Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
- Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
- Preheat grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.
- Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve.
- Enjoy!
- Cook time will vary depending on the thickness of the meat. Grilling time for skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side. You can also use a meat thermometer for accuracy.
- Perfect for creating delicious AUTHENTIC Street Tacos: meat, tortilla, white onion, cilantro, radishes, avocado, a squeeze of fresh lime, top with your favorite sauce.
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