Carne Asada
Ingredients:
-2 lbs flank or skirt steak
-Fresh garlic, 6 cloves, finely minced
-2 limes, juiced
-Olive Oil, 1/2 cup
-Cumin, 1 tsp
-Jalapeno pepper, finely minced (remove the seeds for less heat– or eliminate this ingredient, if you prefer a milder taste– you can also reserve some of the pepper as a topping for the cooked carne asada.)
-Fresh Cilantro, one bunch, finely chopped (use roughly 3/4 of the cilantro for the marinade– including all of the stems in the marinade– and reserve some of the chopped leaves to top the cooked carne asada)
-kosher salt and freshly cracked pepper, to taste
-tortillas, corn or flour
Toppings: (all are optional)
-Avocado, diced
-Fresh tomato, diced
-Red onion, thinly sliced
-Cabbage, shredded
-Cilantro
-Queso Blanco, or any mild cheese, shredded.
Marinate steak in lime juice, garlic, olive oil, cumin, jalapeno, and cilantro– refrigerate for at least one hour and up to four hours. Remove the steak from the marinade, scraping off the remaining bits as they tend to burn– season the steak on both sides with salt and pepper, to taste. On a medium-high flame on a well oiled grill, sear the steak on both sides until medium rare– OR cook on high heat in a grill pan indoors (again well oiled.) Allow steak to rest, then slice across the grain. Serve with warmed tortillas and the toppings of your choice, enjoy!
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