- 2 lbs flank steak or skirt steak
- 1 orange or 1/2 cup orange juice
- 2 limes
- 4 cloves of garlic-minced or crushed
- 1 jalapeno diced (seeded)
- 1-2 tsp kosher salt or sea salt
- 1/3 cup oil
- chopped cilantro (optional)
* Flank steak is thicker and grills juicier. If unavailable you can use the thinner skirt steak.
* Marinate a minimum of two hours to overnight
- Rub (the rub is completely optional) generous rub of William Sonoma Carne Asada Rub. Or you may make your own dry rub.
* I prefer adding the rub after the maranating process. It adds another layer of flavor. I do both ways and produce delicious results!
- Heat grill to med-high, high depending on your grill. If using indoor grill heat it to about 475-500 degrees.
- Grease your grates w olive oil and once heated through take your asada out of the marinade and discard marinade. If using the rub apply at this point.
- Place Asada on the preheated grill and grill 5-8 minutes per side depending on the thickness of the cut. Flip the other side 5-8 minutes.
- Let it rest 5-10 minutes before cutting against the grain (very important to cut across the grain to obtain tender meat).
– Serve with all the fixings you enjoy… sour cream, pico de gallo, cilantro, jalapeños, guacamole, rice, beans, salsa, tortilla’s or make a burrito bowl out of it! I simply finish half the Asada with pico and avocado spears. Interchangeable, whichever suits your palate. If you have leftovers, nachos, quesadillas, breakfast burritos options are endless!