Carne Asada

Carne Asada - Raven Quinn & Rob Jones

1 bunch cilantro (no stems) finely chopped
3 large cloves of garlic, minced
1 tablespoon cumin
2 teaspoon brown sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground pepper
1/2 cup neutral oil (vegetable or other oil without a strong flavor)
Zest & juice of one lime
2 tablespoons soy sauce
2 pounds skirt, flap or flank steak (I like skirt and flap)

1. Combine all ingredients except the steak- mix well
2. Put steak and marinade into a large zippered bag, zip shut and squish around to make sure steak is well covered
3. Refrigerate 1-4 hours.
4. Heat grill to high and grill steak approximately 5 minutes a side or as necessary until approx 130 degrees
5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain (very important btw) and serving

Eat straight or put in a street taco, quesadilla, burrito, etc. Try topping with Tomatillo Dressing.

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