With Willards Kitchen Taco Seasoning
Makes 2 lbs or about 4-6 servings
* Carne asada is all about the marinade. You take a nice piece of steak, marinate it with some delicious flavors, and then head out to the grill for a flavorful piece of beef you can eat plain, on a taco, burrito, or with any other Mexican inspired dishes.
* Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably. They do have a few differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak also has an intense meaty flavor and a little more fat, but it does have more tough fibers than flank steak. It should only be cooked to rare or medium-rare to avoid a tough chew. Make sure to cut both against the grain.
- Juice of 2 limes
- 4 cloves of garlic, crushed
- 1/2 cup orange juice
- 1 cup cilantro, chopped
- 2 Tablespoons Willards Kitchen Taco Seasoning
- 1/4 cup vegetable or canola oil (avocado will work too!)
- 1 jalapeno, minced
- 2 pounds skirt or flank steak
Directions (Step by Step)
In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, vegetable oil, jalapeno, and Willards Kitchen Taco Seasoning. Squeeze it around to mix it up.
Put the steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or even overnight.
Heat an outdoor grill to high heat. (500-550 degrees)
Remove the steak from the marinade, and discard excess marinade. Cook on the grill for 5-7 minutes per side for skirt steak or 7 to 10 minutes per side for the thicker flank steak.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.