Carne Asada literally translates to ‘roast meat’, and is usually made with cheap cuts, like flank or skirt steak. They are tough cuts, but full of flavor. And once marinated in a combination of orange juice, garlic, spices and cilantro, the taste is taken to a whole new level.
Carne Asada is used in tacos, burritos, or simply eaten with sides such as rice, pico de gallo, beans and tortillas. A simple, flavorful and authentic Mexican dish.
2 tbsp vegetable oil
1/4 cup red wine vinegar
2 lg cloves garlic, crushed
2 1/2 tbsp lime juice
1/3 cup orange juice
2 tbsp tequila
2 tbsp water
1 tbsp kosher salt
2 tsp pepper
1 1/2 tsp cumin
2 tsp chili powder
1 1/2 tsp mexican oregano
2 tbsp cilantro, chopped
2 lb skirt steak
Combine all ingredients in a large bowl, and whisk vigorously to combine.
Place the steak in a large ziplock bag or dish. Pour the marinade over the steak and either seal the bag or cover the dish. Place in refrigerator for 8 hours (don’t marinate for any longer, as the acids in the marinade will break down the meat and make it mushy).
Take the steak out of the fridge and remove from the marinade about 1/2 hour before you’re ready to grill, to bring it to room temperature. Preheat the grill to medium high heat, and scrape off any marinade that has stuck to the meat.
Place on the grill, and grill about 7 minutes each side, turning only once. The meat should be medium rare. If you’d like it more done, grill longer.
Remove the steak and let rest for at least 5 minutes.
With a sharp knife, slice into thin strips. Serve with black beans, rice, fresh tortillas, and pico de gallo, if desired.