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Mexican | |
| 1 ½ lbs flank steak ⅓ cup olive oil 3 limes, juiced (about 6 tablespoons juice) 4 garlic cloves, minced ½ cup fresh cilantro, chopped 1 teaspoon cumin powder ½ teaspoon chili powder salt and pepper, to taste | |
| Whisk all of the oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper together in a bowl. Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1 to 4 hours. Alternatively, you could marinate in a plastic bag. Heat a grill on medium-high heat. Add the carne asada and cook for 5 to 7 minutes on each side. Remove the steak to a cutting board and let it rest for another 5 minutes. Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces, if you'd like. | |
| dont go over 4 hours, the lime juice will start turning the steak to mush. You can up the spices if you like more flavor, or sprinkle on a little dry before grilling. Common additions are chipotle powder, and if you like it sweeter you can add fresh squeezed orange juice to the marinade. | |
Unrated | |
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