Carne Asada
For the Marinade
1/4 cup Worcestershire sauce
2 ea large oranges, juiced
2 ea limes, zested & juiced
1/4 cup onion, chopped
2 cloves garlic, crushed
For the Steak
2 lbs steak (hanger, skirt, or flank)
3 Tbsp Carne Asada Spice Blend
1 Tbsp kosher salt
1/4 cup Worcestershire sauce
2 ea large oranges, juiced
2 ea limes, zested & juiced
1/4 cup onion, chopped
2 cloves garlic, crushed
For the Steak
2 lbs steak (hanger, skirt, or flank)
3 Tbsp Carne Asada Spice Blend
1 Tbsp kosher salt
Place all marinade ingredients in a large zip-top bag; mix together. Add the steak to the marinade. Seal tight, removing excess air and massage so the steak is fully covered by the marinade. Refrigerate 2 to 6 hours.
Heat grill to medium-high heat. Remove steak from marinade and pat dry; discard marinade. Season steak liberally on both sides with spice blend and kosher salt.
Place on grill for direct-heat cooking. Grill approximately 3 to 4 minutes per side. Exact cooking times will depend on the cut and size of steak. Use a digital thermometer in the largest part of the steak to confirm desired temperature (125ºF for rare; 135ºF for medium rare). Remove from heat. Let rest 5 to 10 minutes then slice against the grain.
Serve as tacos alongside warm tortillas, sliced avocado, pickled onions, and cilantro. Alternately, fill burritos, build sandwiches, or top salads.
Heat grill to medium-high heat. Remove steak from marinade and pat dry; discard marinade. Season steak liberally on both sides with spice blend and kosher salt.
Place on grill for direct-heat cooking. Grill approximately 3 to 4 minutes per side. Exact cooking times will depend on the cut and size of steak. Use a digital thermometer in the largest part of the steak to confirm desired temperature (125ºF for rare; 135ºF for medium rare). Remove from heat. Let rest 5 to 10 minutes then slice against the grain.
Serve as tacos alongside warm tortillas, sliced avocado, pickled onions, and cilantro. Alternately, fill burritos, build sandwiches, or top salads.