Sunday, September 9, 2012

Carne Asada

This marinade is perfect for steak tacos.  Set some aside before marinating the meat (or make extra) so you have some to drizzle on top of the tacos.  YUM!

  • 2 pounds flank or skirt steak
  • corn tortillas
  • shredded Jack cheese, for serving
  • Pico de Gallo, for serving

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

    Place garlic, jalapeno, cilantro, salt, and pepper in a food processor and pulse a few times.
    Add lime juice, orange juice, and white vinegar. 
    With the food processor running add the olive oil. 
    Pour marinade in a plastic bag with steak and let marinate in the refrigerator for 1-8 hours.
    NOTE:  Do not marinate longer than 8 hours or the meat will become mushy. 
    Cook steak on an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler).
    Brush the grates with a little oil to prevent the meat from sticking.
    Season the steak on both sides with salt and pepper.
    Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
    Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle.
    Thinly slice the steak across the grain on a diagonal.
    Source:  Tyler Florence

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