Carne Asada

Ingredients

• 2 garlic cloves
• 1 fresh jalapeno (halved, stemmed, and seeded*)
• 1 bunch fresh cilantro (including leaves and tender stems)
• 1 lime (juiced (about 2 tablespoons))
• 1 orange (juiced (about ¼ cup))
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 pounds flank or skirt steak

Steps

1. 1

   In a blender or small food processor, pulse the garlic, jalapeno, cilantro, lime juice, orange juice, olive oil, chili powder, cumin, and salt.

2. 2

   Place the steak in a zip-top bag or an airtight container and cover with the marinade. Seal and turn to coat. Refrigerate for at least 4 hours and up to 12 hours (do not marinate longer or the meat will start to break down).

3. 3

   Forty-five minutes prior to cooking, remove the steak from the refrigerator to allow to come to room temperature.

4. 4

   Preheat half of a gas or charcoal grill to high heat (preheating only half will keep the grill from getting *as* hot). Clean the grates if necessary. Place the steak over the heat, cover, and cook until the center reaches 110°F on an instant-read thermometer, turning the steak every few minutes, about 3-5 minutes per side total (that’s 6 to 10 minutes total for the whole steak; DO NOT overcook!). Transfer the steak to a cutting board and rest for 5 minutes. Cut across the grain into very thin strips.