Sunday, March 12, 2017

Authentic Carne Asada

The picture on the website looked so good, I knew I would have to try it.  The flavor was great, but I never have luck with flank or skirt steak being tender after grilling it.  We all had one small serving and then the next day, I put the meat in the crockpot for 5-6 hours.  It was fork tender after being in the crockpot.

Authentic Carne Asada

2 limes, juiced
4 cloves garlic, crushed
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

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