Juicy Citrus Carne Steak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
900 grams super thin skirt steak or carne asada
→ Marinade
02 -
2.5 millilitres ground Mexican oregano
03 -
5 millilitres green Tabasco sauce
04 -
5 millilitres chipotle chili powder
05 -
4 garlic cloves, minced
06 -
1/2 bunch cilantro, chopped (stems removed)
07 -
15 millilitres Worcestershire sauce
08 -
30 millilitres soy sauce
09 -
30 grams chopped jalapeno
10 -
115 grams diced chilis
11 -
40 grams onion, chopped up
12 -
Juice of 1 lime
13 -
Juice of half an orange
14 -
60 millilitres beef broth
15 -
60 millilitres cider vinegar
16 -
60 millilitres olive oil
# Instructions:
01 -
Dump oregano, green Tabasco, chipotle chili powder, minced garlic, chopped cilantro, Worcestershire, soy sauce, jalapeno, chilis, onion, lime juice, orange juice, beef broth, cider vinegar, and olive oil into a giant zipper bag. Squish everything around until it’s all combined and smells awesome.
02 -
Toss in the steak slices. Make sure they all get good and coated. Squeeze out most of the air, zip it up, and pop it in the fridge for at least an hour—longer if you want flavor that packs a punch.
03 -
Crank up your grill to medium-high. If needed, swipe a bit of oil over the grate.
04 -
Lay the marinated steak on the hot grill. Let it sear for a minute or two per side and flip just once. Keep an eye out, since thin steaks cook surprisingly quick.
05 -
Take the steaks off the grill and relax for a few minutes. Cut the meat nice and thin, going across the grain, then dig in right away.
# Notes:
01 -
It’s way easier to chew if you slice the steak thin and go across the grain.