Servings: 4
Ingredients
- 2 lbs. flank steak
- 3 Tbsp. Chef Merito® Lime Juice
- 2 Tbsp. Orange juice
- 1 Tbsp. garlic, finely chopped
- ¼ cup cilantro, leaves only, finely chopped
- ¼ cup vegetable oil
- 1 Tbsp. Chef Merito® Steak & Meat Seasoning
Preparation
Marinade
In a mixing bowl, combine Chef Merito® Lime Juice, orange juice, garlic, cilantro, vegetable oil, and Chef Merito® Steak & Meat Seasoning. Place the steak in a large plastic food storage bag and pour the marinade over the meat. Close the bag and rub the marinade into both sides of the flank steak. Refrigerate for 6 to 8 hours.
Cooking/Grilling
When ready to cook the Carne Asada, remove the flank steak from the refrigerator. Remove the meat from the marinade and allow it to come to room temperature, about 30 minutes. Reserve the marinade.
Heat an outdoor grill or, on the stovetop, a large skillet over medium-high heat. Cook the steak for 4 to 5 minutes on each side, or until medium. Cook longer if desired. Spoon some of the reserved marinade over the flank steak as it cooks.
Allow the steak to rest for 5 minutes before slicing. Place the flank steak on a cutting board and slice thin across the grain on a diagonal. Serve immediately.
