Even though I LOVE fall, I am never ready to give up the grill until it gets too cold (I mean it’s got to be really cold) or the snow flies. With Utah weather, you just never know when that will happen.
Well, we have been having the temps in in the 80’s-90’s lately. This is still great for grilling and I love grilling flank steak. It has great beef flavor. Add in a great marinade and you have a great piece of beef!
So today, I have an awesome marinade to soak that flank steak in for Carne Asada. It will make it tender and flavorful and of course the longer it can soak the better. It also works perfect for a skirt steak too. This is the cut of beef that is usually used for fajitas.
You can serve this just as is or it would also work well for fajitas or placed on top of a salad!
Carne Asada
Ingredients
- 1/3 cup vinegar
- 1/3 cup olive or canola oil
- Juice of 2 limes
- 4 cloves minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2–3 lbs. flak or skirt steak
Instructions
- In a gallon sized freezer bag, combine all of the ingredients EXCEPT the flank or skirt steak.
- Add steak to the bag and seal. Knead the steak in the bag to coat well with the marinade. Place in the fridge for 6 -24 hours turning occasionally.
- Grilled on an oiled grilled over medium heat for 6-9 minutes per side until desired doneness (for medium rare – 145 degrees, for medium – 160 degrees, and well done 170 degrees) Keep in mind you want to pull it off the grill 5-10 degrees before desired doneness. The meat will cook a little more while it rests.
- Allow steak to rest for 5 minutes. Slice thinly across the grain. Serves 8.
Recipe adapted from Primally Inspired.
