Zesty Carne Asada
This is another recipe proving that simple ingredients can make a flavourful, delicious meal!
1/2 Cup orange juice
1/4 Cup Blood Orange Olive Oil OR Navel Orange Olive Oil
Juice from 2 limes
Juice from 1 lemon
1/4 Cup cilantro, roughly chopped (leaves only, as stems add bitterness)
2 Tbsp A-Premium White Balsamic Vinegar
2 Tbsp Jalapeño White Balsamic Vinegar
1 Jalapeño pepper, seeded and diced
4 cloves of garlic, minced
1 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
2-3 lbs flank or blade steak
Combine all citrus juices, Blood Orange Olive Oil, cilantro, A-Premium balsamic vinegar, cumin, salt, pepper, diced jalapeno, and garlic in a large mixing bowl and whisk together until it blends together nicely.
Reserve a 1/3 Cup of the marinade in a small covered container, and put it in the fridge.
Combine the remaining marinade and steak in a container big enough for it all. Let it sit overnight, even up to 24 hours. You can also try 48 hours, as the acid in the marinade will continue to tenderize the meat.
Preheat your grill to high heat or 500 degrees. If you're using a cast iron pan, bring it up to high heat, then back down to medium high. Note: be sure the girll/pan is hot before you start to cook the meat.
Remove the steak from the marinade and pat dry. Dispose of leftover marinade.
Add the steak to the preheated grill/pan, and cook for 6 to 8 minutes per side, or until desired doneness. Note: flank or blade steak tastes best when cooked rare or medium-rare because they're lean cuts. Use an instant-read thermometer to check accurate temperature.
Remove steak from heat and let it rest for 10 minutes. VERY IMPORTANT!
Once the steak has rested, thinly slice the steak against the grain and serve it with the reserved marinade in a bowl.
Prep time: 2 hours, 15 minutes
Cook time: 30 mins
Total: 2.5 to 3 hours