Empty My Fridge
Grilled "Gringo" Carne Asada Recipe
Ingredients
- Beef2 lb
- Lime¼ cups
- Orange juice¼ cups
- Canola oil¼ cups
- Vinegar2 tbsp
- Malcom’s Gringo Seasoning2 tbsp
- Garlic · minced4 cloves
- Jalapeño chili · chopped, sliced2
- Salt1 tbsp
- Onion · sliced½
- Bell pepper · sliced1
Instructions
- Combine the lime juice, orange juice, canola oil, water, vinegar, Grande Gringo seasoning, garlic and jalapeño in a small bowl.
- Put the skirt steak in a zip-top bag, pour in the marinade, squeeze out the air, and turn the steak so it is fully coated. Refrigerate for 2 to 4 hours.
- Set up a charcoal grill for direct grilling over hot coals. Take the steak out of the marinade and let excess liquid drip off. Season both sides with kosher salt.
- Oil the grate with a paper towel soaked in canola oil. Grill the steak directly over the coals for 5 minutes, flip, and cook about 5 to 6 minutes more for medium rare. Rest for 5 to 7 minutes before slicing.
- Meanwhile, put a flat cast iron skillet on the grate, add a little canola oil, and add the sliced onion, bell peppers and jalapeño. Season with Grande Gringo seasoning and sauté about 7 minutes until tender.
- Slice the steak into portions, then cut thin strips across the grain. Serve with tortillas and the vegetables.
Summarized from HowToBBQRight's video. Watch it for the details.
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