Carne Asada
A simple and delicious marinaded steak that brightens any tacos, fajita or salad. Marinade can also be used on chicken or shrimp. Leaving the meat to marinate overnight makes all the difference.
Ingredients
- 3 lbs flank steak or skirt steak, trimmed
MARINADE
- 2 navel oranges, juiced
- 1 limes, juiced 1 large or 2 small limes
- 1 lemon, juiced
- 1 1/2 Tablespoons white vinegar
- 4-5 cloves of garlic, finely minced
- 1 jalapeno, minced (remove seeds and ribs)
- ½ bunch cilantro, rough chop
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon olive oil
Instructions
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Trim the meat of any excess fat and place in a plastic bag.
MAKING THE MARINADE & MARINATING THE STEAK
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In a blender, combine the orange, lime and lemon juices, vinegar, garlic, jalapeno, cilantro and spices. Give them a few pulses. Add the olive oil, cover the blender, and pulse until it's well combined.
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Reserve ½ cup of the marinade and pour the remaining marinade over the meat. Remove as much air as you can and close the plastic bag. Massage the meat so the marinade coats the meat. Refrigerate for 4 hours or overnight.
GRILLING DAY
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Remove the meat from the refrigerator and bring to room temperature, about 1 hour. Clean and preheat the grill. Just before grilling, grease the grates so the steak doesn't stick.
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Remove the meat from the bag and grill on each side for 5-7 minutes, depending how you like your steak done (rare, medium or well done) and on thickness of your steak.
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Remove the steak from the grill and tent with foil for ten minutes. This will allow the meat to rest. If flank steak, cut thin slices across the grain. If skirt steak, cut the steak every 4 inches apart and cut those pieces across the grain.
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Place the meat slices in a platter and pour the reserved marinade over it.