1 hr
PREP TIME
15 min
COOK TIME
4
INGREDIENTS
Servings: 6
INGREDIENTS
- 1 1/2 pounds flank steak, skirt steak or flap steak
- 3/4 cup Cholula® Carne Asada Marinade & Cooking Sauce
- Lime wedges, for serving
- Chopped cilantro, for serving
KEY PRODUCTS
INSTRUCTIONS
- 1 Reserve 1/4 cup of marinade for basting; set aside. Place steak in large resealable plastic bag. Add remaining marinade. Seal bag and massage marinade into meat. Refrigerate 30 minutes – 1 hour.
- 2 Heat grill on medium-high heat. Remove steak from marinade; discard any remaining marinade. Grill steak 6 – 8 minutes per side or until desired doneness (about 130 – 140°F for medium-rare), basting with reserved marinade halfway through grilling.
-
3
Remove steak from grill and let rest 5 minutes before slicing across the grain into thin strips. Serve cooked carne asada steak with a side of rice and beans. Serve with fresh cut limes and sprinkle with chopped cilantro.
Alternate Cooking Instructions: Don’t have a grill? Try cooking steak on the stovetop in a cast-iron or non-stick skillet. Marinate steak as instructed above. Heat 2 tablespoons vegetable oil in skillet on medium-high heat. Sear steak until browned on both sides or until desired doneness (about 130 – 140°F for medium-rare), basting with reserved marinade halfway through cooking. Remove steak from pan and let rest 5 minutes. Slice steak across the grain into thin strips.
