Beards, Bytes and Brews

bytes of thought by Daniel Tucker

Carne Asada

October 5, 2019 Prep: 15 min Cook: 16 min

Ingredients

  • ⅓ cup olive oil
  • ¼ cup soy sauce
  • 2 limes, juiced (about 2 Tbsp)
  • 2 Tbsp cider vinegar
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced (4 teaspoons)
  • 1 teaspoon ground cumin seed (if have whole, toast and then grind)
  • 1 jalapeño chile pepper, seeded and minced
  • ½ bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about ½ cup

Methods

Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro.

Place the steak in a gallon size bag and then pour marinade over the steak. Give the bag a few shakes and message in the marinade for a moment. Refrigerate for 1-4 hours (if using flank steak marinate at least 3 hours).

Grill 6-8 minutes on each side depending on the thickness of the steak and preferred temperature.

Bonus: Do not discard the marinade but instead pour the marinade from the bag into a quart sauce pan and boil/simmer until reduced slightly. Spoon a generous portion on each serving of plated carne asada for an added AMAZING flavor.