Ok, I know I should have checked with my daughter and her father in-law, Enrique Lopez, about this one, but after tasting it I think I done did good! While in San Diego it seems unheard of to not have Mexican food at LEAST once a week. But finding authentic Mexican food is a challenge with all the chains and hit and miss places. I prefer Casa Lopez for our weekly Mexican cuisine. Sure, a trip to Ensenada is a treat, but why cross the border when I can sit back and relax and watch a pro. Enrique I hope this recipe meets your standard!
- 2 lbs flank steak washed & dried
- 2 limes juiced
- 4-6 cloves garlic pressed
- 3/4 cup cilantro just leaves chopped
- 1/2 cup fresh orange juice fresh squeezed is perfect!
- 1 tsp himalayan salt
- 1/2 tsp ground pepper
- 1 tsp cumin
- 1/2 cup olive oil
- 2 Tbsp Braggs Vinegar red or white works as well
- 1 fresh green jalapeño seeds removed & diced
- 1 fresh red pepper seeds removed & diced
- Step 1 The steak needs to be marinaded for at LEAST one hour. I make it ahead and leave it in the fridge for a day or two. Ok, well 4 days once…
- Step 2 Place all the marinade ingredients in a food processor and blend for 2-3 minutes until all the cilantro and garlic are finely mixed.
- Step 3 Place the dried steak in a large container that can be shaken or in a large freezer ziplock bag along with the marinade. Leave in your fridge for at least one hour. Shake and turn it occasionally.
- Step 4 Cooking Instructions
- Step 5 Turn your grill on high.
- Step 6 Remove the steak from the marinade container or the ziplock baggie and throw away the marinade.
- Step 7 Cook the steak for 6 minutes on both sides. Basically when the internal temperature of 130 (rare) -140 (medium) degrees. Remove and cover with foil for 10 minutes. Depending on how you like it, 6/6 timing gives you a medium rare center and medium end cuts.
- Step 8 We place a dish towel on top of the foil and rest the steak for 10 – 15 minutes. The towel tends to hold in the heat. This is when I cook my Fresh Grilled Veggies with Chimichurri Sauce!
- Step 9 When ready to eat, slice the meat against the grain into thin slices. If using as taco meat, dice slices into small piece.