Carne Asada Recipe

Check ingredients as you prepare them. These checks stay on this page.

• 1/4 cup lime juice (fresh squeezed, about 3 limes)
  Ingredient note

  Source: 1/4 cup lime juice (fresh squeezed, about 3 limes)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 2 teaspoons ground cumin
  Ingredient note

  Source: 2 teaspoons ground cumin
• 1 teaspoon ground oregano
  Ingredient note

  Source: 1 teaspoon ground oregano
• 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
  Ingredient note

  Source: 1 1/2 teaspoons salt
• 1/2 teaspoon cracked pepper
  Ingredient note

  Source: 1/2 teaspoon cracked pepper
• 1 pound skirt or flank steak
  Ingredient note

  Source: 1 pound skirt or flank steak

1. Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).
2. Refrigerate for 2 hours or overnight.
3. Heat barbecue (or grill) on high heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.Remove the flank steak from the marinade, and discard excess marinade. Grill for 5-7 minutes per side, or until desired doneness is reached.
4. Transfer to a plate and allow to rest for 5-10 minutes.
5. To serve, slice against the grain into thin strips.