Ingredients
- 1 lb Flap SteakYou can also use skirt or flat iron
- 1/2 cup Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Red Wine Vinegar
- Juice from 1 lime Lime
- 1 clove, minced Garlic
- 1 seeded, finely chopped Jalepano
- 1 tablespoons chopped Cilantro
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 teaspoons Cumin
- 1 tablespoon Chili Powder
Directions
Every five or six years my brother-in-law and I have a cook off. The last one was a Carne Asada competition in Ballwin, Mo. Curtis leans more towards the savory, I cook mine with red wine vinegar; mine has a bit of a bite to it. Both are very tasty. Friends and family tasted and rated; we came out pretty equal. As it turns out those people that know his food, love his food. Those that know mine, love mine. That one we are going to call this one a draw.
The next competition is in 2019 in Colorado.
As for this recipe it’s a household favorite (in my home anyway). Guests love it. My aunt, who dislikes Mexican food (crazy aunt), was tricked into eating marinated ‘steak’. She was thrilled by the taste and even went in for seconds. She was tricked, and glad for it. A. Kimbo may not like taco’s or burritos, she will never go to a restaurant and order Carne Asada. But, when she’s at my house there is no need to play tricks on her. She’ll eat it.
Give this recipe a try. It’s so easy that if you make it, just once, you’ll never order Carne-Asada at another restaurant or pre-marinated in the meat department of your local grocery store.
Steps
1 Done 5 minutes | It's this easy...Blend everything together. Put the flap steak into a small baking dish or a ziplock bag. Add the marinade and put in the refrigerator for between 6 and 24 hours turning the meat every few hours to ensure even coverage. |
2 Done | Cook on the BBQ to desired doneness. Let the meat rest for 5-10 minutes before slicing then make sure you slice it thin. Serve with tortilla's, pico, salsa, rice and beans. |
