Ingredients
Scale
- 3 lbs flank steak
- 1/3 cup white vinegar
- ½ cup of soy sauce
- 4 garlic cloves (minced)
- 2 limes (juiced)
- ½ cup olive oil
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Instructions
- Place flank steak in a large bowl. In a medium bowl whisk together vinegar, soy sauce, garlic cloves, lime juice, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Mix until well blended.
- Cover, place into the refrigerator and marinate for at least 8 hours.
- Remove the steak from the refrigerator an hour before you plan to start grilling.
- Heat up your grill.
- Grill the steak for four minutes, flip and insert a thermometer. For medium-rare doneness, remove it from the grill when the internal temperature reaches 135°F or 57°C.
- Let the steak rest for five minutes, then slice and serve.
Notes
To cook the carne asada on the stovetop, follow steps 1 through 3. Then heat canola oil in a skillet over medium-high heat. Add the meat and cook, undisturbed for 4 minutes. Then flip and cook another 4 minutes for a medium level of doneness. Rest, slice, and serve.
- Prep Time: 10 minutes
- Additional Time: 8 hours
- Cook Time: 8 minutes
- Category: Beef recipes
- Method: Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 625
- Sugar: 1
- Sodium: 1649
- Fat: 37
- Saturated Fat: 10
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 65
- Cholesterol: 170