Authentic Carne Asada

íngredíents
  • 2 límes juíced
  • 4 cloves garlíc crushed
  • 1/2 cup orange juíce
  • 1 cup chopped fresh cílantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oíl
  • 1 jalapeno mínced
  • 2 tablespoons whíte vínegar
  • 2 pounds flank or skírt steak
ínstructíons
  • ín a gallon síze resealable bag, combíne líme juíce, crushed garlíc, orange juíce, cílantro, salt, pepper, olíve oíl, jalapeno, and vínegar. Squeeze ít around to míx ít up.
  • Put the entíre flank steak ínto the resealable bag. Seal ít up tíght. Make sure all the meat ís exposed to the marínade, squíshíng the bag around to coat. Refrígerate for at least 2 hours, or overníght.
  • Heat an outdoor gríll to hígh heat.
  • Remove the flank steak from the marínade, and díscard excess marínade. Cook on the gríll for 7 to 10 mínutes per síde.
  • Once done, remove from heat and let rest 10 mínutes. Slíce agaínst the graín, and serve.

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