2poundsflank steak or skirt steak,excess fat removed
Instructions
In a medium bowl, whisk together all of the ingredients except for the steak.
Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
Preheat grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve.
Notes
Make sure to slice the steak against the grain for the most tender carne asada. To slice against the grain, make note of which way the muscle fibers of the meat are running, then slice perpendicular to those lines.
Cook time will vary depending on the thickness of the meat. Grilling time for skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side. You can also use a meat thermometer for accuracy.