Carne Asada

INGREDIENTS

2 limes, juiced

4 cloves garlic, crushed

½ cup orange juice

1 cup chopped fresh cilantro

½ teaspoon salt

¼ teaspoon black pepper

¼ cup olive oil

1 jalapeno, minced

2 tablespoons white vinegar

1 (2 pound) flank steak

DIRECTIONS

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 with chopped avocado, lime wedges, corn or flour tortillas, thinly sliced radishes & pico de gallo or salsa.

Serve with Mexican Street Corn and Pico de Gallo for a great meal!

COOK'S TIPS

• Be sure to cut against the grain.

• The written recipe calls for marinating in a plastic bag. You can also marinate in a bowl. Just make sure the meat is covered.

• If you are one of the people in the world who don’t like cilantro, simply leave it out. Do not replace it with something like parsley.

• There are thousands of ways to prepare something authentically. This version of carne asada is cooked authentically on the grill and has an amazing amount of flavor.

• When using an outdoor gas grill, heat it to high heat, somewhere around 500 degrees before grilling this meat.

• Cooking time is an estimate and depends on the thickness of your meat. Use a meat thermometer for accuracy.