Skirt and Flank steak bathed in a cilantro-lime marinade and grilled over hot charcoal to make an authentic style Carne Asada.
Course Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Marinate 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 4
Calories 701kcal
Author Jordan Hanger
Ingredients
2.5lbskirt and flank steakYou can use just skirt steak or flank, or a mixutre of both like I did here.
½cupfresh cilantro
½cupolive oil
1limejuice only
4cloves of garlic
2tspdried oregano
1tbspbrown sugar
2tspcumin
⅓cuporange juice
2tbspsoy sauce
1tspsalt flakes
1tspblack pepperfinely ground
Instructions
Put marinade ingredients into a food processor and blitz till chunky.
Add steak and marinade (reserve some for serving) to a dish and mix well, making sure to fully cover the steak. Refrigerate for at least a couple of hours or overnight.
Set up your charcoal smoker to cook using high direct heat with lump charcoal.
Allow the grill to warm up for 10 minutes before cooking the steak.
Sear your steak on either side. Flip the steak continually while cooking.
After 6-10 minutes and the internal temperature of the steak is 130°F remove it from the grill.
Rest the steak for 10 minutes before carving and serving.