Categories: Mexican
Ingredients
- Marinade:
- 4 cloves garlic , minced
- 1/2 cup / 125 ml orange juice
- 1/4 cup / 65 ml lime juice (about 2 limes)
- 1 cup finely chopped coriander / cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup / 65 ml olive oil
- 1 jalapeno (fresh), finely minced
- 2 tbsp white vinegar (any clear or clear-ish vinegar will be ok here e.g. white wine vinegar, cider vinegar)
- Cooking:
- Oil
- 750 g - 1.2kg / 1.5 - 2.5lb skirt of flank (I used a 900g/1.8lb skirt) (Note 1)
- To Serve as Carne Asada Tacos:
- Tortillas
- Avocado Slices
- Pico De Gallo or Tomato
- Coriander/cilantro leaves
- Lime wedges
Directions
- Place the Marinade ingredients in a large ziplock bag and mix. Add beef and massage through the bag to coat evenly. Seal then marinate for 1- 8 hours (12 hours max, otherwise meat gets over marinated and can be mushy).
- Take the skirt steak out of the fridge 20 – 30 minutes before cooking to bring to room temperature.
- Brush BBQ with oil and heat on high until smoking (or use a large skillet over high heat and turn the fan on!).
- Cook skirt steak for 3 minutes each side for rare, 4 minutes for medium rare. For flank, cook for 4 minutes each side for rare and 5 minutes for medium rare. Don’t cook beyond medium – chewy beef!
- Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thinly against the grain (Note 2).
- Serve with tacos, in burritos or on rice!