Carne Asada Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - Flank or Skirt Steak
  • - Olive Oil
  • - Kosher Salt
  • - Freshly Ground Pepper
  • Marinade:
  • 4 cloves - Garlic, minced
  • 1 - Jalapeno, seeded and minced
  • 1 teaspoons - Freshly Ground Cumin Seed
  • 1 - Large Handful Fresh Cilantro, leaves and stems, finely chopped
  • - Kosher Salt
  • - Freshly Ground Black Pepper
  • 2 - Limes, juiced
  • 2 tablespoons - Vinegar
  • 1/2 teaspoons - Sugar
  • 1/2 cups - Olive Oil
  • Directions:

    Lay the flank steak in a large, non-reactive bowl or baking dish. Combine marinade and pour it over the steak. Make sure each piece is well-coated. Cover in plastic and refrigerate for 1-4 hours.

    Preheat your grill over medium-high flame (you also can use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little olive oil to prevent the meat from sticking.

    Remove steak from the marinade (if cooking inside, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan). Season both sides of the steak pieces with salt and pepper.

    Grill the pieces for only a few minutes only, on each side, depending on how thin they are. Cook medium rare to well done, to your preference.

    Remove steak pieces to a cutting board and let rest for 5 minutes. Thinly slice steak across the grain on a diagonal.

    Brief Description

    Flank steak, marinated, and seasoned well

    Main Ingredient:

    Flank or Skirt Steak

    Category:  Beef

    Cuisine:  Mexican



    Posted By:


    Posted On:

    January 27, 2014

    Print Recipe

    Speak Your Mind