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!
Try my Cilantro Chimichurri drizzled over your steak and serve with my Rainbow Rock Salt Potatoes on the side. This meat is exceptionally delicious sliced or diced for Carne Asada tacos as well. I’ve even used the Cilantro Chimichurri as a marinade for the flank steak.
CARNE ASADA
Ingredients
- Meat
- 2 lbs flank steak washed & dried
- Marinade
- 2 limes juiced
- 4-6 cloves garlic pressed
- 3/4 cup cilantro just leaves chopped
- 1/2 cup fresh orange juice freshly 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
Directions
- 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 cover the steak with foil and then lay a dish towel over the foil and let the steak rest 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.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.