Carne Asada
Posted June 26, 2008 – 11:10 am in: Beef, Tex-Mex
Ingredients:
- 2 pounds flank or skirt steak
- Olive oil
- Kosher salt and freshly ground black pepper
Marinade:
- 4 garlic cloves, minced
- 1 jalapeño chile pepper, seeded and minced
- 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
- 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavour in the stems)
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- 1/2 cup olive oil
Directions:
- 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.
- Pre-heat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grill with a little oil to prevent the meat from sticking.
- Remove the steak from the marinade.
- 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 thinly sliced 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.
- Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- Serve with salsa or pico de gallo.