Alfredo Garcia

Carne Asada

To a large mixing bowl, add in the Mazola Corn oil, orange juice, lime juice, soy sauce and all of the seasonings. Mix to fully combine.

Thinly slice the onion and jalapeños and roughly chop the cilantro.

Get your choice of steak, if in larger pieces, cut down into more manageable pieces.

Using a large baking dish or aluminum foil pan, we are going to layer the steak with the onion, jalapeños, cilantro and the marinade.

Start by scattering some of the onion, jalapeños and cilantro on the bottom, pour over some of the marinade, then place 2-3 pieces of steak, pushing it down into the marinade and flipping over to make sure both sides are covered. On top of this first layer of meat, once again add more of the onion/jalapeño/cilantro mixture and more marinade, followed by more steak. Repeat this layering process until you have used up all of the steak. Any leftover marinade, onions, jalapeños and cilantro, scatter over the top of the baking dish with the meat. Cover well and let marinade in the refrigerator for at least 4-6 hours and up to 24 hours.

Once you are ready to grill up the carne asada, remove from the fridge at least 30 minutes before grilling so that the meat comes to room temperature.

Get your grill nice and hot, add the meat to your grill in batches if needed. Grill up for 4-8 minutes per side, depending on the doneness  you’d like your steak to be, 4 minutes per side giving you more of a medium rare finish while 8 minutes per side giving you more of a well done finish. Once cooked, remove onto a plate and let rest at least 10-15 minutes before slicing.

To serve the carne asada, make tacos with tortillas and finish off with toppings of your choice(salsas, pico de gallo, lime juice, cilantro, onion)