ingredients

• 2 lb flank or skirt steak
• 4 cloves garlic crushed
• 1 cup chopped fresh cilantro
• 1 jalepeno minced
• 2 limes juiced
• 1 tsp vinegar
• 1/2 cup orange juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil

• Serve with cojita or queso fresco and pico (or instead of pico: mediterranean salad wink wink)

instructions

1. Combine marinade ingredients in a gallon-sized Ziploc bag, then reserve half of the marinade in a separate container for serving later.
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2. Add the steak to the bag and squish around to coat. Marinate for at least four hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
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3. Heat a heavy large skillet (preferably cast iron) over high heat. Cook the meat for about 5-7 minutes per side (or until done).
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4. To serve, cut meat against the grain. Then pour remaining marinade over the top of the steak.
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5. Serve with whatever other shit you want!

Adapted from: https://thestayathomechef.com/authentic-carne-asada/ and https://damndelicious.net/2019/05/05/carne-asada/ (<– that one has good pics and videos for help!)