Carne Asada

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  Garlic
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  JalapeñO Pepper
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  Cilantro, Fresh
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  Lime Juice, Fresh(30g)
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  Orange Juice, Fresh(60g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chili powder(5g)
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  Cumin, Ground(3g)
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  1 teaspoon kosher salt
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  Beef Flank Steak, Boneless(907g)

Instructions

1. 1Mince the fresh garlic and jalapeño pepper, then roughly chop the fresh cilantro. Combine these with the lime juice, orange juice, olive oil, chili powder, and ground cumin in a blender or food processor, and pulse until a chunky marinade forms.
2. 2Place the flank steak in a zip-top bag or airtight container and pour the marinade over it, turning to coat evenly. Seal and refrigerate for at least 4 hours and up to 12 hours.
3. 3Remove the steak from the refrigerator 45 minutes before cooking to bring it to room temperature.
4. 4Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3–4 minutes until very hot. Pat the steak dry with paper towels to remove excess marinade.
5. 5Place the steak in the skillet and cook for 3–5 minutes per side, turning once, until the internal temperature reaches 130°F on an instant-read thermometer for medium-rare doneness and the exterior is deeply browned with a caramelized crust.
6. 6Transfer the steak to a cutting board and rest for 5 minutes, then slice thinly against the grain.
7. 7Divide the sliced carne asada evenly into 6 airtight containers while still warm, keeping each portion separate for easier reheating and serving throughout the week.