Authentic Carne Asada

Another old recipe that wasn't posted to the blog. I love carne asada. It's one of my all time favorites and I order it in almost any/all Mexican restaurant.  When I lived in Mexico there was something about the citrus flavor that really hit my happy button.

The one note I saw I added was to not allow it to marinade for 2 hours or overnight. The citrus starts to cook the meat and it gets a weird texture to me. I marinaded it for about an hour.

Authentic Carne Asada
Recipe from Thestayathomechef.com

2 limes, juiced
4 cloves garlic, crushed
½ c orange juice
1 c chopped fresh cilantro
½ tsp salt
¼ tsp black pepper
¼ c olive oil
1 jalapeno, minced
2 T 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.