Mexican Carne Asada Marinade

3 pounds Skirt steak
⅓ cup olive oil
¼ cup soy sauce
1 lime or lemon (juiced)
2 tablespoon orange juice (freshly squeezed)
2 tablespoon red wine vinegar
½ cup onion (diced)
¼ cup cilantro (chopped)
4 cloves garlic (crushed)
1 Serrano pepper (diced)
2 teaspoon salt
2 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)
Whisk all the marinade ingredients into a bowl. Add meat and marinade to a large Ziploc bag and seal. Allow the meat to marinate for 4 or more hours, or overnight.
Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don’t overcook the meat.
Remove Carne Asada from the grill and allow to rest for a few minutes
Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream

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