Carne Asada
RachelIngredients
- ½ cup chopped cilantro
- ▢ ⅓ cup olive oil, plus more for grilling
- ▢ ¼ cup soy sauce
- ▢ ¼ cup orange juice (about 1 orange)
- ▢ 2 tablespoons lime juice (about 1 lime)
- ▢ 2 tablespoons white wine vinegar (apple cider vinegar also works)
- ▢ 4 cloves garlic, minced
- ▢ 1 jalapeño pepper, seeded and minced
- ▢ 2 teaspoons chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon dried Mexican oregano
- ▢ 1 teaspoon ancho chili powder
- ▢ 1 teaspoon kosher salt, plus more for grilling
- ▢ 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. Set aside ¼ cup of the marinade and refrigerate for later use. Place the steak in a large baking dish or Ziploc 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 the steak from the marinade and discard any excess liquid. Pat the steak dry and drizzle with a touch of olive oil, just enough to coat each side. Season lightly with salt and black pepper on both sides. Preheat the 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. If desired, brush the steak with the reserved marinade a few times during the grilling process for extra flavor.
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve.
Especially good with elote style corn salad.