Carne Asada

Tonight we grilled up some carne asada and had some delicious tacos for dinner.  And by we I mean Thom because I was officially banned a couple of weeks ago from the barbecue after I made grilled chicken jerky.  So grilling isn't my strong suit?!  SO.  WHAT.  Maybe it was my master plan of having Thom do all the cooking on the grill this summer?  Aha!!  There is no way I am going to let the ridicule of my lame attempts at grilling get me down.  In fact, I am kind of loving myself right now because of the amazing meal I made tonight.  Good job self!!!  Honestly, it was super hard making a marinade, putting a steak into it and then letting Thom go outside and grill it.  Don't forget the cabbage I had to slice to top the tacos!  And the avocados!  Duh!  I also made homemade salsa!!  Yep, I worked really, really hard on this incredible dinner tonight!!  Seriously, though, this carne asada is, as Caleb would say, DANG good.

Carne Asada
Recipe adapted from Allrecipes

Ingredients:

3/4 cup orange juice 

1/2 cup lemon juice

1/3 cup lime juice

4 cloves garlic, minced

1/2 cup soy sauce

1 tbsp. chili powder

1 tbsp. ground cumin

1 tbsp. paprika

1 tsp. Mexican oregano

1 tbsp. black pepper

1 bunch fresh cilantro, chopped

1/2 cup olive oil

3 lb. flank steak   

 

Directions:

 

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chili power, ground cumin, paprika, Mexican oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

 

This is delicious in tacos, burritos, nachos.....  heck, just eat it plain.  THIS IS SO GOOD!