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Carne Asada
Grilled marinated skirt steak served in warm corn tortillas with guacamole and pico de gallo. Resting the steak for a full 8 minutes before slicing against the grain keeps the juices inside the meat instead of pooling out onto the board.
Ingredients
Instructions
Mix garlic, citrus juices, soy, cumin, paprika, oregano and oil into marinade.
Coat steak in marinade and refrigerate 2 hours minimum.
Heat a grill or griddle pan to very high heat.
Grill steak 3-4 minutes each side for medium rare.
Rest 8 minutes before slicing against the grain.
Slice thinly and serve in warm corn tortillas.
Top with guacamole, pico de gallo and pickled jalapeños.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
