Grilled Carne Asada

By Sharon T

Ingredients

• 1 1/2 - 2 pounds flank steak, pounded thin
• Marinade
• 2 tablespoons olive oil
• 1/4 cup low sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoons brown sugar
• 1 teaspoons lquid smoke
• Spice Mix
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• For Serving (all or your favs below)
• Corn or flour tortillas
• Your favorite cheese (I like cheddar/cotija combo)
• 5 Minute Blender Tomatiillo Avocado Ranch (click HERE)
• 5 Minute Fire Roasted Restaurant Blender Salsa (click HERE)
• Pico de gallo
• Sour cream
• Guacamole
• Lettuce
• tomato
• Grilled Pineapple Salsa (click HERE)
• Mexican Street Fries (click HERE)

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from carlsbadcravings.com

Preparation

Step 1

Instructions
To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4 hours up to overnight.
When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.
Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
Grease and preheat grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness.
Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.

Instructions