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Carne Asada

Print Recipe
Prep Time 10 minutes
Refrigerate 4 hours
Course Main Course

Ingredients
  

  • 2-3 lbs flank steak (or skirt steak)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lime juice
  • 2 tbsp soy sauce
  • 2-3 cloves garlic (roughly chopped)
  • 1/2 onion (roughly chopped)
  • 2 tbsp AlbuKirky Seasonings Garlapeño Rub
  • Diamond Crystal Kosher Salt (to pre-season)

Instructions
 

  • Score both sides of the steaks. A crosshatch pattern allows the salt and marinade to penetrate the meat and looks nice when grilled.
  • Generously pre-season both sides of the steaks with Diamond Crystal Kosher Salt. Allow the steaks to sit for 10-15 minutes while the salt dissolves.
  • Meanwhile, mix together marinade. Add olive oil, lime juice, soy sauce, garlic, onion and AlbuKirky Seasonings Garlapeño Rub in a blender canister. Blend until pureed and smooth.
  • Place steaks into a gallon sized ziplock bag. Pour in marinade. Seal the bag and massage the marinade into both sides of the steaks. Place bag on a sheet pan and refrigerate for a minimum of 4-hours and up to overnight.
  • Remove the steaks from the fridge about 1/2 hour before grilling. Remove the meat from ziplock bag and shake off excess marinade. No need to pat dry.
  • Since the steak is less than 1 inch thick, cook it hot and fast over a hot grill, flipping every 2-minutes until a nice char has developed on the exterior.
  • The steak is done when the thickest part reaches an internal temp of 130° (*see note). Remove the steak from the grill and allow it to rest 10-15 minutes before slicing against the grain and serving.

Notes

  • Medium rare is an internal temp of 125 degrees, however, we like it just a tad north of medium rare when grilling steaks to use on salads or tacos.
  • Many recipes include fresh jalapeño, cumin, etc, however our Spicy Garlapeño rub takes care of all that by adding a good amount of heat and tons of flavor to the marinade.