From DN Recipes by David Nagy · Food & Beverage

CARNE ASADA w/MARINADE

Published

CARNE ASADA w/MARINADE
yield: 6 SERVINGS prep time: 4 HOURS 30 MINUTES cook time: 15 MINUTES total time: 4 HOURS 45 MINUTES
Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

INGREDIENTS:
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup reduced sodium soy sauce
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds flank steak

DIRECTIONS:
  1. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  4. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  5. Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

Carne Asada Steak Marinade

Ingredients
* ¾ cup orange juice
* ½ cup lemon juice
* ⅓ cup lime juice
* 4 cloves garlic, minced
* ½ cup soy sauce
* 1 teaspoon finely chopped canned chipotle pepper
* 1 tablespoon chili powder
* 1 tablespoon ground cumin
* 1 tablespoon paprika
* 1 teaspoon dried oregano
* 1 tablespoon black pepper
* 1 bunch fresh cilantro, chopped
* ½ cup olive oil
* 3 pounds flank steak

Directions
Step 1  Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Step 2  Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Step 3  Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Step 4  Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Step 5  Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.