Carne Asada – Mexican-Style Grilled Steak | GOYA

By Beefman-2

Ingredients

• 1 lb. skirt steak, cut into four 4 oz. pieces
• 1/2 cup GOYA® Lemon Juice
• 1 tbsp. GOYA® Minced Garlic, or 6 cloves garlic, finely chopped
• 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
• GOYA® Corn or Flour Tortillas, warmed (for serving)
• GOYA® Frijoles de Olla, warmed (for serving)
• GOYA® Pico de Gallo (for serving)
• GOYA® Salsita Hot Sauce (for serving)
• Guacamole (for serving)

Details

Servings 4
Adapted from goya.com

Preparation

Step 1

For the Sauce:
1.
Place steak in medium non-aluminum container; add lemon juice, garlic and 2 tsp. Adobo. Turn steak to coat completely in lemon juice mixture; cover. Transfer steak to refrigerator. Marinate at least 30 minutes, or up to 2 hours. Bring steak to room temperature 15 minutes before grilling; drain and discard marinade.

2.
Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Season steaks all over with Adobo. Cook, flipping once, until dark golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare).

For the Skewers:
3.
Transfer steaks to serving platter; let rest at least 5 minutes. Thinly slice steaks. Serve with warm tortillas, beans, pico de gallo, salista and gaucamole.