Carne Asada
Ingredients
- 1½–2 lbs. Hanger steak
- ½ C. Fresh orange juice
- ¼ C. Fresh lime juice
- ¹⁄₃ C. Olive oil
- 4 Cloves garlic, minced
- 1 Jalapeño, minced (remove seeds for less heat)
- ½ C. Fresh cilantro, chopped
- 1 tsp. Ground cumin
- 1 tsp. Dried oregano, crushed
- 1 tsp. Salt
- ½ tsp. Black pepper
Instructions
In a large bowl, whisk together all ingredients, except Hanger Steak.
Add the hanger steak to the marinade, ensuring it is completely coated and place it in the refrigerator. Marinate for at least 2-8 hours.
About 30 minutes before cooking, remove the steak from the refrigerator to let it come to room temperature.
Prepare a grill or cast iron skillet for high, direct heat (around 450°F).
Remove the steak from the marinade and pat it dry with paper towels to ensure a proper sear. Place the steak on the hot grill.
Cook for 3–5 minutes per side, turning once. Aim for an internal temperature of 125–130°F for medium-rare.
Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes.
Thinly slice the rested steak against the grain. Serve the carne asada immediately with warm tortillas and your favorite toppings for a build-your-own taco experience.
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