I had found this recipe on a website, here is the site: http://simplyrecipes.com/recipes/carne_asada/ Although I am not a fan of cilantro, I do like the flavor that it adds to this dish.
Carne Asada
2 pounds Flank or Skirt Steak (cut thin)
Olive oil
Salt (Kosher preferrable) and freshly ground Black Pepper
Marinade:
4 cloves of Garlic, minced
1 Jalapeño chile pepper, seeded and minced
1 tsp ground Cumin (fresh preferred)
1 large handful fresh Cilantro, leaves and stems, finely chopped (great flavor in the stems)
Salt (Kosher preferrable) and freshly ground Black Pepper
2 Limes, juiced
2 tablespoons White Vinegar
1/2 teaspoon Sugar (we use Splenda)
1/2 cup Olive Oil
Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal
Carne Asada
2 pounds Flank or Skirt Steak (cut thin)
Olive oil
Salt (Kosher preferrable) and freshly ground Black Pepper
Marinade:
4 cloves of Garlic, minced
1 Jalapeño chile pepper, seeded and minced
1 tsp ground Cumin (fresh preferred)
1 large handful fresh Cilantro, leaves and stems, finely chopped (great flavor in the stems)
Salt (Kosher preferrable) and freshly ground Black Pepper
2 Limes, juiced
2 tablespoons White Vinegar
1/2 teaspoon Sugar (we use Splenda)
1/2 cup Olive Oil
Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal
Picture of the meat while marinating.
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