Marinate the Meat:

Thinly slice skirt steak or flank steak against the grain.

In a large bowl, whisk together a marinade of your choice. Citrus juices (lime or orange), olive oil, chopped onions, garlic, cumin, coriander, chili powder, and a touch of brown sugar are common ingredients.

Place the sliced steak in the marinade and let it sit for at least 2 hours, or preferably overnight, for maximum flavor and tenderness.

Prep for Grilling:

Take the steak out of the refrigerator 30 minutes before grilling to bring it to room temperature.

Preheat your grill to high heat, around 450°F (232°C). If using a gas grill, preheat with the lid closed for 10 minutes for even heat distribution.

Lightly oil the grill grates to prevent sticking.

Shoutout to @elchingon and @arnietex for the meat and flippity flip method ❤

Grill the Steak:

Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.

Season the steak generously with salt and pepper.

Place the steak on the hot grill and sear for 23 minutes per side for a mediumrare steak.

Continue to cook, flipping occasionally, until it reaches your desired doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for mediumrare, 140°F (60°C) for medium.

Rest and Slice:

Transfer the cooked steak to a cutting board and tent it loosely with foil. Let it rest for 1015 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful carne asada.

Once rested, thinly slice the steak against the grain for maximum tenderness.

#sapobbq #bbq #steak #food