Ingredients:

• 2 lbs flank or skirt steak
• 1/4 cup olive oil
• Juice of 2 limes
• Juice of 1 orange
• 4 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Additional lime wedges and fresh cilantro for garnish

Equipment:

• Kapp Gas grill
• Mixing bowl
• Whisk
• Ziplock bag or dish for marinating
• Tongs
• Cutting board
• Chef’s knife

Instructions:

Marinade Preparation – 10 minutes + Marinating Time

1. Create the Marinade: In a mixing bowl, whisk together olive oil, lime juice, orange juice, minced garlic, jalapeño, cilantro, cumin, and smoked paprika. Season with salt and pepper to taste.
2. Marinate the Steak: Place the steak in a large ziplock bag or shallow dish and pour the marinade over the steak. Ensure the meat is well-coated. Seal or cover and refrigerate for at least 1 hour, or overnight for best results, turning the steak occasionally.

Grill Preparation – 10 minutes

3. Preheat the Grill: Preheat your gas grill to high heat. You want the grill to be very hot to achieve a nice sear on the steak.

Cooking – 10 minutes

4. Grill the Carne Asada: Remove the steak from the marinade, letting the excess drip off. Place the steak on the hot grill and cook for about 5-7 minutes on each side for medium-rare, or longer depending on your preferred doneness.
5. Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat.

Serving – 5 minutes

6. Slice and Serve: Slice the steak against the grain into thin strips. Serve immediately, garnished with additional lime wedges and fresh cilantro. Carne Asada is perfect for tacos, salads, or served alongside rice and beans.

Pro Tip: The key to a flavorful Carne Asada lies in the marinade and not overcooking the steak. Always slice against the grain for the tenderest eating experience.