Ingredients
- 3 lbs flank steak or skirt steak (more tender)
- 2/3 c olive oil
- 1/2 Tbl lime juice or 6 limes juiced
- 8 cloves garlic minced
- 1 Tbl dried cilantro though 1/4 c fresh is better
- 2 tsp cumin powder
- 1 tsp chili powder
- to taste salt
- to taste pepper
- 1 to taste jalapeño, diced thinly optional
Servings: servings
Instructions
- Mix together the oil, juice and spices.
- Add the steak to a glass container or ziplock.
- Add marinade and make sure steak is coated on all sides.
- Let marinate 1-4 hours in refrigerator, turning occasionally.
- Pull steak from refrigerator and let sit at room temperature.
- For charcoal grill, prepare charcoal.
- Place meat over hottest part of grill, searing 1 -2 minutes per side.
- Grill steak, uncovered 3-4 minutes.
- Flip and grill additional 3-4 minutes or until desired temperature and let sit at least 5 minutes before cutting.
- Meat will continue cooking while it sits.
- Pull at 120 degrees for rare (125 degrees as rests)
- Pull at 130 degrees for medium rare (135 degrees as rests)
- Using a sharp knife, slice the carne asada at an angle against the grain.
- Cut smaller if desired.
- Serve on corn tortillas and favorite toppings.
Share this Recipe
Powered byWP Ultimate Recipe