4 pounds flank, or skirt or brisket (OK if two, 2-pound pieces)
1 cup cilantro leaves, packed
½ cup freshly squeezed orange juice
¼ cup fresh lime juice
Zest of one lime
2 tablespoons fresh garlic, chopped fine
1 large jalapeno, stemmed and seeded
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dry oregano
1/3 cup soy sauce
½ cup good quality extra virgin olive oil
Corn tortillas, for serving
Chimichurri, for serving
Cilantro leaves, for serving
Lime wedges, for serving
Place the steak in a gallon zipper seal bag.
Place the marinade ingredients into a blender and puree until smooth.
Pour over the steak, seal and refrigerate overnight or up to 24 hours.
After overnight marinate, rinse off and discard the marinade and pat the steak dry. Let sit at room temperature for one hour before grilling.
When ready to grill, heat one half of the grill to high and the second half to low.
Oil the grates on the hot side of the grill.
Lay the steak(s) over the hot side and grill for two minutes then turn 90 degrees and grill for two more minutes to get crosshatch grill marks.
Flip the steak over and grill for four minutes.
Move the steak to the cool side, turn the hot side down to low and close the cover and let the steak cook for up to 15 minutes until the internal temperature reaches 125 degrees F. (Use a probe thermometer inserting from the side into the thickest part).
Let rest for ten minutes then slice against the grain into thin slices.
Serve on corn tortillas that have been warmed and top with chimichurri and cilantro leaves with a lime wedge on the side.
Keywords: Carne Asada, grilled beef