Carne-Asada
Carne-Asada
- 2 pound skirt steak
- Cooking Oil
- Kosher salt
- Freshly ground black pepper
- Marinade:
- 4 Garlic cloves, minced
- 1 Jalapeno, seeded and minced
- 1 tablespoon freshly ground cumin seed
- 1 large handful fresh cilantro, chopped
- 2 limes, juiced
- 2 tablespoons white vinegar
- 1/2 teaspoon sugar
- Kosher salt
- Freshly ground pepper
- Lay the steak in a large bowl or baking dish. Combine the marinade ingredients and blend in a food processor or blender. Pour marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
- Preheat grill over medium high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only on each side, depending on how thin they are, until medium rare. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.