TraderSmarts Carne Asada

Here is how I make my Carne Asada

4 lbs flank steak

1/3 cup worchestire

1/3 cup soy sauce

1/3 cup white vinegar

4 large cloves of minced garlic

juice from 6 limes

juice from 6 lemons

salt and pepper to taste

1/4 teaspoon cummins

2/3 cup olive oil

generous splash of orange juice

You can use the store bought 100% lime and lemon juice if you are feeling lazy.

Make this the night before you are going to cook it.

Take two of the big gallon size ziplock plastic freezer bags. Put one bag inside the other (in case one leaks) and put on a large plate open side up. Mince the garlic and combine all ingredients in the plastic bags. Slice the flank steak at an angle into thin strips and put each strip into the bag of marinade as you cut them off. Once the entire 4 lbs is in the bag squeeze the air out of both bags and ziplock the bags. Lift up the bag and massage the meat with your hands through the bags to get the marinade fully on all the steak. Lay the bag on it's side on the plate (so the marinade covers all the steak in bag) and place in fridge to marinate over night. In the morning massage meat again and turn the bag over.

Grill to desired doneness when time to cook.

(Cooking note: while I like my NY strip, Fillet, Ribeye, etc. much rarer I prefer this Carne Asada cooked pretty well. It will still be tender because of the overnight marination and the charbroil gives it extra flavor.)

Enjoy with pico de gallo, tortillas and frijoles borrachos!