Carne Asada Recipe

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  0.3 cup Lime Juice, Fresh
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  2 tbsp Olive oil

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

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  4 Garlic(12g)
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  2 tsp Cumin, Ground
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  1 tsp Oregano, Dried
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  1 tsp Garlic powder
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  1.5 tsp 1 1/2 teaspoons salt
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  0.5 tsp 1/2 teaspoon cracked pepper
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  1 lbs Beef Flank Steak, Boneless

Instructions

1. 1Whisk together the lime juice, olive oil, fresh garlic, ground cumin, oregano, garlic powder, salt, and cracked pepper in a large shallow bowl until combined.
2. 2Add the flank steak to the marinade, rotate to coat evenly on all sides, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
3. 3Remove the flank steak from the marinade and discard the excess liquid. Pat the meat dry with paper towels.
4. 4Heat a large cast-iron skillet over medium-high heat for 3–4 minutes until very hot and lightly smoking.
5. 5Cook the flank steak for 5–7 minutes per side over medium-high heat until the internal temperature reaches 130–135°F for medium-rare, with a deep golden-brown crust and the meat firm but still yielding slightly to pressure.
6. 6Transfer the flank steak to a cutting board and let rest for 5–10 minutes to redistribute juices.
7. 7Slice the steak against the grain into thin strips.
8. 8Divide the sliced carne asada evenly into 4 airtight containers while warm. Store in the refrigerator for up to 4 days.