Carne Asada

• porties: 6 servings
• actieve tijd: 10 minutes
• totale tijd: 18 minutes

Ingrediënten

Marinate:

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:

750 g - 1.2kg / 1.5 - 2.5lb skirt of flank (I used a 900g/1.8lb skirt) (Note 1)

Tortillas

Avocado Slices

Tomato

Onion

Coriander/cilantro leaves

Lime wedges

Instructies

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!