Carne Asada Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 pounds flank steak or skirt steak, (excess fat removed)

1 jalapeño pepper (seeded and minced)

4 cloves garlic, (minced)

½ cup chopped cilantro

⅓ cup olive oil

1 orange, (juiced, about ¼ cup of juice)

1 lime, (juiced, about 2 tablespoons of juice)

2 tablespoons white wine vinegar (white or apple cider vinegar also work)

2 teaspoons chili powder

1 teaspoon kosher salt, (plus more for grilling)

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ancho chili powder

¼ teaspoon freshly ground black pepper (plus more for grilling)

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 high heat (450-500°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.

Notes

Can substitute regular or smoked chili powder for ancho

Nutrition

• Serving Size: 1 /8th of recipe
• Calories: 213 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Cholesterol: 75 mg
• Sodium: 620 mg
• Total Carbohydrate: 1 g
• Protein: 24 g