When it comes to carne asada, there are two camps: Team Salt and Pepper vs. Team Marinade. As far as we're concerned, there's a case to be made for both options, but when we're feeling like imparting a little more flavor, we go for a simple marinade to give a thin cut like flank steak some extra oomph.
Whatever you do, don't skip the toppings, the fresh corn tortillas, and of course, the cumbia.
Miguel Guerrero
2 lbs arrachera, skirt, or flank steak
Juice from 1 orange
Juice from 3 limes (plus additional wedges of lime to garnish)
1 bunch of cilantro, chopped
3 garlic cloves, minced
1 whole white onion, sliced
2 jalapeños, thinly sliced
2 tsp salt
1 tsp black pepper
1 tsp paprika
Pinch of cumin
2 tbsp neutral oil (such as canola or vegetable oil)
1 beer (preferably Modelo Especial)
Corn tortillas
Pico de gallo
Avocado
In a large mixing bowl, combine orange and lime juice. Add the cilantro, garlic, onion, jalapeños, salt, black pepper, paprika, and cumin..
Place the meat in a large resealable plastic bag or a shallow dish.
Pour the marinade over the meat ensuring it’s fully covered. Pour the oil and beer and mix well. Seal the bag or cover the dish.
Refrigerate and let marinate for at least 2 hours, preferably overnight, to allow the meat to fully absorb the flavors.
Preheat your grill or grill pan to medium-high heat. Remove the meat from the marinade and let any access marinade drip off.
Grill the meat for about 5-7 minutes per side, or until it reaches your desired level of doneness.
Let the meat rest for a few minutes before slicing against the grain.
Serve the carne asada on a fresh corn tortillas with pico de gallo, sliced avocado, and a squeeze of fresh lime juice. ¡Provecho!
1 comment
Beautiful!!!