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Carne Asada

Ingredients
 

  • ½ cup chopped cilantro
  • ⅓ cup olive oil (plus more for grilling)
  • ¼ cup soy sauce
  • ¼ cup orange juice (about 1 orange)
  • 2 tbsp lime juice (about 1 lime)
  • 2 tbsp white wine vinegar
  • 4 cloves garlic (minced)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tsp kosher salt (plus more for grilling)
  • ¼ tsp freshly ground black pepper (plus more for grilling)
  • 2 pounds flank steak or skirt steak (excess fat removed)

Instructions
 

  • In a medium bowl, whisk together all of the ingredients except for the steak.
  • Place the steak in a large baking dish or Ziploc bag and pour the marinade on top. Turn the steak a few times until it’s completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
  • Remove the steak from the marinade and discard any excess liquid. Pat the steak dry and drizzle with a touch of olive oil, just enough to coat each side. Season lightly with salt and black pepper on both sides.
  • Preheat the grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side.
  • Remove steaks and allow to rest for 10 minutes. Slice thinly against the grain and serve