What is better than charcoal-grilled carne asada, medium-rare and sliced thin? On a hot summer day, its perfect with grilled corn and a good green salad. The marinade recipe that the flank steak spends the afternoon is spicy and limey, and has a little bit of sugar, that caramelizes the steak on the grill and gives the exterior a good crunch.
1 ½-2 pounds flank steak
¾ cup fresh squeezed lime juice
¼ cup soy sauce
½ cup canola oil
1 tablespoon brown sugar
1 tablespoon Mexican Oregano
1 tablespoon red chile powder (medium spice)
2 teaspoons cumin
1 tablespoon minced jalepeno
2 garlic cloves, minced
1. Mix together marinade together in a large ziplock.
2. Put beef into the bag and seal. Shake to completely coat beef.
3. Marinate for 1-7 hours.
4. Heat the grill to medium heat. Cook beef for a total of 15-18 minutes.
5. Let rest for 15 minutes covered by aluminum foil. Slice thin against the grain and serve.