Carne Asada

Forever in search of the best carne asada recipe. This one is pretty close. I double cooked it. Once on the grill, then reheated it in a hot skillet with onions. Popped that in some tortillas...and voila. Yummy town.

Carne Asada

Recipe from CafeDelites

Photo from CafeDelites...cuz her photos
are awesome!

Serves: 4

1/4 c fresh squeezed lime juice (about 3 limes)

2 T olive oil

4 cloves garlic, minced

2 tsp ground cumin

1 tsp ground oregano

1 tsp garlic powder

1 1/2 tsp salt

1/2 tsp cracked black pepper

1 pound skirt or flank steak

Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).

Refrigerate for 2 hours or overnight.

Heat barbecue (or grill) on high heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling. Remove the flank steak from the marinade, and discard excess marinade. Grill for 5-7 minutes per side, or until desired doneness is reached.

Transfer to a plate and allow to rest for 5-10 minutes.

To serve, slice against the grain into thin strips.