We were craving some fajitas a couple of weeks ago and so I decided to try my hand at carne asada and MY WORD this was just as good (if not better) than any restaurant carne asada I've had. SO GOOD and so easy and I really liked that the marinade was quick and the meat didn't have to sit overnight.
What You'll Need...
2-ish lbs skirt steak, cut into 2-3 pieces
For the Marinade
- ½ cup Worcestershire sauce
- 1 orange, juiced (approx ½ cup)
- 1 lime, juiced (approx ¼ cup)
- ¼ cup onion, chopped
- 1 teaspoon red chili flakes
- 2 garlic cloves, crushed
- zest of 1 lime
Dry Rub
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 cup granulated garlic (not garlic powder)
What You'll Do...
- Place all marinade ingredients in a large gallon sized bag. Mix together. Add the steak to the marinade. Mix again. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 2 hours, but no more than 6 hours.
- Heat grill nice and hot, and prepare for direct cooking.
- Remove the steak from the bag and pat dry (don't worry about removing pieces of the onion or garlic). Discard any extra marinade. Liberally season your steak on both sides with the dry rub.
- Place on grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on size of your steak). It's always best to check your temperature with a digital thermometer. We like 135 for medium rare.
- Slice against the grain and serve!
HAPPY Monday and happy grilling, friends!
YUM!!!
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