Who doesn’t love Carne Asada. There something about the crispy outside and all the flavor. You can make this with skirt state, flat iron, or flank steak. Flat iron is all the store had this time, so that’s what I used and it worked out great. You can top this one with a Chimichurri or just keep the marinade and bring it to a boil (makes a great sauce).
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Ingredients
- 1/2 cup olive oil
- 1/3 cup Lime Juice
- 3 cloves Garlic, Minced
- 1 tsp Thyme
- 2 tsp Cumin
- 2 tsp oregano
- 1 tsp Brown Sugar, Packed
- 1 tsp salt
- 2-3 lbs Flat Iron, Skirt Steak, or Flank (Used flat iron for this recipe)
Ingredients
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Instructions
- Lay the steak in a large bowl or baking dish.
- With the tip of a sharp knife score the top of the meat diagonally on both sides to allow marinade to penetrate. Season meat (both sides) with Kosher salt and freshly ground pepper.
- Combine marinade ingredients and pour the marinade over the steak. Make sure meat is well coated on both sides.
- Cover in plastic wrap and refrigerate for 3 to 6 hours. Remove from refrigerator 2 HOURs before cooking and continue marinating. This allows the marinade to fully work.
- Preheat cast iron skillet on high for at least 5 minutes.
- Sear on high heat for 4 minutes a side for medium rare.
- Let sit for at least 5 minutes and serve.
