Carne Asada


2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil                                                                                                                    1 slice of Orange


1. Put the flank steak in a large ziplock bag.  Add all marinade ingredients into the bag.  Let marinade for 1-4 hours. Make sure each steak piece is well covered in marinade

2. Preheat your grill over medium-high flame.  Brush the grates with a little oil to prevent the meat from sticking.

3. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes for about 4 minutes, until medium rare to well done. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Note:  I found that there wasn’t enough marinade for the meat.  I would suggest doubling the marinade.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

(Optional) Sauté the onions & Cilantro for an added topping for the carne asada.

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