Carne Asada Marinade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 jalapeņo, seeded and minced
4 cloves garlic, minced (about 2 teaspoons)
1/2 cup chopped cilantro
1/3 cup olive oil
juice of 1 orange (about 1/4 cup of juice)
juice of 1 lime (about 2 tablespoons of juice)
2 tablespoons white wine vinegar
2 teaspoons chili powder
1 teaspoon coarse salt, plus more for grilling
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ancho chili powder
1/4 teaspoon freshly ground black pepper, plus more for grilling
2 pounds flank steak or skirt steak,
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Directions: |
Directions:In a medium bowl, whisk together all of the ingredients except for the steak.
Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
Preheat grill for direct heat grilling at medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.
Remove steaks and allow to rest for 5 minutes.
Slice thinly against the grain and serve with mexican rice, refried beans and avocado salad. |
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Personal
Notes: |
Personal
Notes: I use Flank Steak because it is less fatty.
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