1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Instructions
Lay the flank steak in a large non-reactive bowl or
baking dish. Combine marinade ingredients and pour
the marinade over the steak. Make sure each piece
is well coated. Cover in plastic wrap and
refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can
also use a cast iron grill pan on high heat for
stove-top cooking). Brush the grates with a little
oil to prevent the meat from sticking. Remove the
steak from the marinade. If you are cooking
indoors, you may want to brush off excess marinade
as the bits may burn and smoke on the hot pan
Season both sides of the steak pieces with salt
and pepper. Grill the pieces for a few minutes
only, on each side, depending on how thin they
are, until medium rare to well done, to your
preference. You may need to work in batches.
Remove the steak pieces to a cutting board and let
rest for 5 minutes. Thinly slice the steak across
the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or
corn). Warm the tortillas for 30 seconds on each
side in a dry skillet or on the grill, until
toasty and pliable. Alternatively, you can warm
tortillas in a microwave- heating just one or two
at a time, place tortillas on a paper towel and
microwave them for 15 to 20 seconds each on high.
(Optional) Serve with pico de gallo (fresh tomato
salsa) and chopped avocados.
Originally Submitted
9/25/2013
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