Ingredients:
- 3 pounds Skirt steak
- ⅓ cup olive oil
- ¼ cup soy sauce
- 1 lime or lemon (juiced)
- 2 tablespoon orange juice (freshly squeezed)
- 2 tablespoon red wine vinegar
- ½ cup onion (diced)
- ¼ cup cilantro (chopped)
- 4 cloves garlic (crushed)
- 1 Serrano pepper (diced)
- 2 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes (optional)
Directions:
Whisk all the marinade ingredients into a bowl. Add meat and marinade to a large Ziploc bag and seal. Allow the meat to marinate for 4 or more hours, or overnight.
Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don’t overcook the meat.
Remove Carne Asada from the grill and allow to rest for a few minutes. Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream.
Notes:
The best meat for making Carne Asada, in my opinion, is skirt steak. Use approximately ¾ teaspoon of salt, for each 1 pound of meat.
Marinate the steak for a minimum of 4 hours, or preferably, overnight. Instead of discarding the leftover marinade, use it to marinate some boneless chicken to make Pollo Asada (Chicken Asada) the following day. Enjoy !!