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.
- 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
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.
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.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.