Carne Asada

By The Stay At Home Chef

Ingredients

1/4 cup lime juice ((about 2 limes))
4 cloves minced garlic
1/2 cup orange juice
1 cup chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon minced jalapeno ((1 medium jalapeno))
2 tablespoons white vinegar
2 pound flank steak or skirt steak

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Using a gallon-sized resealable bag or a 9x13 pan, combine 1/4 cup lime juice, 4 cloves minced garlic, 1/2 cup orange juice, 1 cup chopped fresh cilantro, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup vegetable oil, 1 tablespoon minced jalapeno, and 2 tablespoons white vinegar. Massage the bag or stir to mix the ingredients.

Submerge a roughly 2 pound flank steak or skirt steak into the marinade ensuring all parts of the meat are coated. Seal the bag tightly or cover the pan with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.

Preheat an outdoor grill to high heat, about 400 to 450 degrees Fahrenheit (about 204 to 232 degrees Celsius)

Remove the steak from the marinade and discard any excess marinade. Place the steak on the grill and cook for 7 to 10 minutes on each side, until the steak reaches an internal temperature of 130 to 135 degrees Fahrenheit.

Once cooked, remove the steak from the grill and let it rest for 5 to 10 minutes. Slice against the grain to serve.