Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably. The two meat cuts do have a few differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak also has an intense meaty flavor but does have more tough fibers than flank steak. It should only be cooked to rare or medium-rare, otherwise it may become unpleasantly chewy. Both need to be cut against the grain.
INGREDIENTS
- 4 limes juiced
- 2 cloves garlic minced
- 1/2 cup of Sunny Delight Orange Juice (original)
- 1 Orange sliced
- 1 cup chopped fresh cilantro
- 1/2 Tbsp Lawrys season salt
- 1/4 teaspoon black pepper
- 1 Sliced White Onion
- 2 pounds flank or skirt steak
INSTRUCTIONS
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In a bowl combine all the ingredients. Trim fat off the meat and place the meat in a gallon size resealable bag. Pour all ingredients to bag, seal and mix.
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Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight. The longer it sits the better.
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Heat an outdoor grill to high heat.
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Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.