Grilled Carne Asada
Delicious carne asada seared to perfection on your backyard grill. Beautifully tender flank steak prepared in a citrus marinade and paprika BBQ dry rub before seared over flames.
Servings: 4
Equipment
- meat tenderizer
- digital meat thermometer
Ingredients
- 2 lbs flank steak
Marinade
- 2 limes juice of
- ¼ cup Worcestershire sauce
- 2 tbsp white wine vinegar
- ¼ cup cilantro
- 1 tsp ground cumin
- 2 tbsp ground black pepper
- ½ tsp cayenne pepper
- 4 garlic crushed
- ¼ yellow onion chopped
- 1 tsp kosher salt
Dry Rub
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
Instructions
- In a small bowl, add the marinade ingredients. Whisk to combine.
- Place flank steak in ziplock bag or airtight container. Pour marinade into bags, covering the steak.
- Place ziplock bags in refrigerator and marinate for at least 5 hours, or overnight
- Fire up grill to medium-high heat, about 375°F (190°C)
- While grill warms up, remove flank steak from marinade. Pat dry with paper towels to remove excess marinade.
- In a small bowl, combine dry rub ingredients. Use a fork to crush or remove any lumps that form.
- Apply the dry rub to the flank steak, covering evenly and across both sides of the meat
- When grill is at 375°F, place flank steak on grill grates over direct heat. Grill for 5 minutes per side, or until internal temperature hits 130°F (55°C) for medium-rare.
- Remove steak from grill and wrap in aluminum foil. Rest for 10 minutes.
- Unwrap steak and slice meat against the grain into thin strips
- Serve and enjoy