Carne Asada by Crafty

By RoketJSquerl

Ingredients

• For serving:
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 3 tablespoons minced white onion
• 11/2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 tablespoon fresh lime juice (1/2 lime)
• 2 pounds (910 g) flap meat or skirt steak
• Warm, fresh corn tortillas
• Taco Stand Avocado Salsa, guacamole or
• diced avocado
• Grilled spring onions
• Roasted whole jalapeño chiles
• Pico de gallo
• Diced white onions
• Chopped fresh cilantro

Preparation

Step 1

In a nonreactive container, combine the salt, pepper, garlic, onion, soy sauce, olive oil and lime juice. Cut the meat into pieces about 5 inches (13 cm) across, add to the container, and mix well with the other ingredients to coat. Transfer to a 1-gallon (3.8-l) resealable freezer bag, squeeze out the air, and refrigerate the meat for 4 to 6 hours.

Turn the grill on high and grill the meat on one side over the highest heat until well browned and nicely marked, even slightly charred on the thin edges, about 5 minutes. Turn and cook briefly on the other side until the meat is done to your liking. When the meat is tested with an instant-read thermometer, medium rare will be 125 F (52 C), and medium will be 140 F (60 C). The meat will be well-done when it flaps like shoe leather.

Remove the meat, set it on a platter and let rest for 5 minutes. Cut the meat across the grain into slices, then cut the slices into small cubes. Serve immediately.