Grilled Skirt Steak (Carne Asada)
A delicious and quick gluten, grain and dairy free meal. Meat needs to marinate so allow time for that. You will cook meat and vegetables simultaneously, but start with veggies since they take a little longer.
Servings 2 servings
Ingredients
For Steak and Marinade:
- 2 lbs skirt steak (or flank steak)
- ⅓ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- ¼ cup orange juice
- 2 tablespoons apple cider vinegar
- ½ cup cilantro leaves, chopped
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1/8-1/4 teaspoon cayenne pepper (depending on how much kick you want!)
- 1 teaspoon Sea salt
Instructions
Steak Prep:
- Combine all marinade ingredients in a bowl. Whisk. Set aside a 1/4 cup of marinade for later. Place steak in a baking dish or large zip lock bag and pour marinade over. Turn the steak repeatedly to get it completely covered with marinade. Place in the fridge for 2-4 hours, no longer or the meat will begin to get too soft.
- Remove steak and discard any leftover marinade. Pat dry with paper towels, then drizzle with a little oil, brushing or rubbing it in by hand. Season with sea salt and pepper to taste
- Preheat grill to 425 degrees.
- Grill steaks 4-6 minutes per side, depending on thickness. Brush steak with remaining marinade. Remove from heat and allow steak to rest for five minutes.
- Slice your steak across the grain: take a look at the meat, notice which way the grain is going and then cut diagonal across the grain. This will give you the most tender outcome. Enjoy!
Notes
If you chose to use flank steak, give the meat an extra minute or two on the grill, per side.