Grilled Carne Asada
Making a delicous Grilled Carne Asada has never been easier. This simple but delicious recipe is ready to be made, marinated and grilled over the fire!
Servings: 6 people
- 2 Flank Steaks or Skirt Steaks
- 2 tsp of Sea Salt to finish
- 2 tbsp of Hatch Chile Rub (Or 1 tbsp Cumin, 2 tsp Sea Salt and 1 tsp Black Pepper)
- 6 oz of Amber Beer
- ¼ cup of White Vinegar
- ½ cup of White Onion Diced
- ¼ cup of Cilantro
- 10 cloves of Garlic
- 1 Navel Orange juiced
- 3 Limes juiced
- 1 Jalapeno sliced
At room temperature, score the outside of flank steak. In a blender, add all ingredients for marinade and blend thoroughly. Add flank steak to a glass container or plastic bag and fill with marinade. Let sit in the fridge for 2-5 hours.
Using Cowboy Charcoal, fill two chimneys full of coals, light and let preheat for 15 minutes. Pour coals into the grill, add a few chunks of Mesquite wood and place into one pile for direct cooking.
Add your steak to the grill and cook for 7-8 minutes per side or until it reaches 120F internal for medium rare. Once done, pull the steak off the grill and let rest for 10 minutes.
Slice steak against the grain at an angle, top with sea salt and enjoy!