Carne Asada

Serves 1
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Directions

  1. 1Start by taking off the top of a bunch of cilantro and cutting it up fairly small, chopping for about a minute or using a processor.
  2. 2Start by taking off the top of a bunch of cilantro and cutting it up fairly small, chopping for about a minute or using a processor.
  3. 3Start by taking off the top of a bunch of cilantro and cutting it up fairly small, chopping for about a minute or using a processor.
  4. 4Add three large cloves of garlic, one tablespoon of cumin, one teaspoon each of fresh ground pepper and kosher salt to the cilantro.
  5. 5Add three large cloves of garlic, one tablespoon of cumin, one teaspoon each of fresh ground pepper and kosher salt to the cilantro.
  6. 6Add three large cloves of garlic, one tablespoon of cumin, one teaspoon each of fresh ground pepper and kosher salt to the cilantro.
  7. 7Add half a cup of olive oil, brown sugar, the zest and juice of one lime, and a couple of tablespoons of soy sauce to the mixture.
  8. 8Add half a cup of olive oil, brown sugar, the zest and juice of one lime, and a couple of tablespoons of soy sauce to the mixture.
  9. 9Add half a cup of olive oil, brown sugar, the zest and juice of one lime, and a couple of tablespoons of soy sauce to the mixture.
  10. 10Mix the marinade ingredients thoroughly.
  11. 11Mix the marinade ingredients thoroughly.
  12. 12Mix the marinade ingredients thoroughly.
  13. 13Place the sirloin flap steak into the marinade, ensuring everything is beautifully coated.
  14. 14Place the sirloin flap steak into the marinade, ensuring everything is beautifully coated.
  15. 15Place the sirloin flap steak into the marinade, ensuring everything is beautifully coated.
  16. 16Refrigerate the marinated meat for up to four hours; an hour is sufficient if time is short.
  17. 17Refrigerate the marinated meat for up to four hours; an hour is sufficient if time is short.
  18. 18Refrigerate the marinated meat for up to four hours; an hour is sufficient if time is short.
  19. 19Grill the thin pieces of meat for a couple of minutes per side.
  20. 20Grill the thin pieces of meat for a couple of minutes per side.
  21. 21Grill the thin pieces of meat for a couple of minutes per side.
  22. 22Grill thicker pieces of meat for about three minutes per side until done.
  23. 23Grill thicker pieces of meat for about three minutes per side until done.
  24. 24Grill thicker pieces of meat for about three minutes per side until done.
  25. 25Remove the meat from the grill once it has good charring marks.
  26. 26Remove the meat from the grill once it has good charring marks.
  27. 27Remove the meat from the grill once it has good charring marks.
  28. 28Cut the cooked meat against the grain to shorten the fibers and make it more juicy and tender.
  29. 29Cut the cooked meat against the grain to shorten the fibers and make it more juicy and tender.
  30. 30Cut the cooked meat against the grain to shorten the fibers and make it more juicy and tender.

Ingredients

  • 1 bunch Cilantro
  • 1 bunch Cilantro
  • 1 bunch Cilantro
  • 3 large Garlic cloves
  • 3 large Garlic cloves
  • 3 large Garlic cloves
  • 1 tablespoon Cumin
  • 1 tablespoon Cumin
  • 1 tablespoon Cumin
  • 1 teaspoon Fresh ground pepper
  • 1 teaspoon Fresh ground pepper
  • 1 teaspoon Fresh ground pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon Kosher salt
  • 0.5 cup Olive oil
  • 0.5 cup Olive oil
  • 0.5 cup Olive oil
  • Brown sugar
  • Brown sugar
  • Brown sugar
  • 1 Lime, zest and juice
  • 1 Lime, zest and juice
  • 1 Lime, zest and juice
  • 2 tablespoons Soy sauce
  • 2 tablespoons Soy sauce
  • 2 tablespoons Soy sauce
  • Sirloin flap steak
  • Sirloin flap steak
  • Sirloin flap steak

Equipment

Processor (optional)ZesterGrill

Tips

  • Cut against the grain for fibrous meat to shorten fibers and make it more juicy and tender.
  • Marinate the meat for at least one hour, up to four hours.