Being a Southern California girl I was influenced by the flavors of Mexico. They are abundant where I come from. This is the way I was taught to prepare Carne Asada.
- 2 1/2 to 3 pound Flank or Strip Steak
- juice from 2 oranges
- juice from 4 limes
- 1/2 a bunch of fresh Cilantro, chopped
- 2 cloves garlic, minced
- 1 jalapeno, deveined and seeded, minced (optional)
In a large zip lock bag combine the orange juice, lime juice, chopped Cilantro, garlic and jalapeno. Add the steak and marinate in the refrigerator for 4 hours. Once marinated season with salt and pepper and grill about 15 minutes per side. Slice thinly and use in tacos with Queso Fresco and salsa.
You can also cook this in your crock pot, on low heat for 8 hours. When cooking in the crock pot I put about 1 cup of the marinade in with the meat.