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ForensicBBQ

Carne Asada - Marinated Flank Steak

This one was super special. Turned out so great, so flavorful! Thinly slice the meat with a nice brisket knife (I've since upgraded!)
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Ingredients Method

Ingredients
  

Marinade
  • 3/4 Cup Orange Juice
  • 1/4 Cup Olive Oil
  • 1/4 Cup Fresh Cilantro Chopped
  • 2 Limes Juiced
  • 1 Lemon Juiced
  • 3 Tbsp White Wine Vinegar
  • 1 Tsp Cumin
  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Pepper
  • 1 Jalapeno Diced
  • 4 Cloves Garlic Minced
The Meat
  • 1.5 Lb Flank Steak
The Rest
  • 1 Green Bell Pepper Julienned
  • 1 Onion Sliced Thin

Method
 

  1. In a large bowl, add the orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt and pepper, jalapeno, and garlic; stir and combine.
  2. Place like a 1/4 cup of the marinade aside - we'll use that to top it later. Otherwise, throw the rest into a ziploc bag.
  3. Add the flank steak to the bag and let it marinade in the fridge. I did it overnight, but at least let it roll for a few hours if you can. I always picked it up and mixed it around, flipped it over when I'd walk by the fridge.
  4. When ready to cook - get the RecTeq rolling to high - I do 500 degrees with the GrillGrates.
  5. Remove meat from fridge, pat dry the meat and take it to the grill.
  6. Place it on the GrillGrates for about 5 minutes per side - keep flipping until desired temperature. I personally wouldn't go anywhere past medium rare (ever, but definitely not for this cut - look to do rare)
  7. Let rest for 10 minutes, add that reserved marinade and slice it thinly for the win!
Optional
  1. I sliced up those onions/peppers and threw them on the grill before I added the meat and let them cook up. When they were done, I spread them out on the cutting board, and during the rest period for the meat, let the steak sit on the bed of pepper/onion.