Carne Asada Marinade

I L-O-V-E Mexican food and if I can find  way to make it easily, I will do it!  I made this, tortillas, and rice last night.  A delicious meal that we can all make….easily!

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

You can grill inside or out, I did inside because it was rainy horrible weather.  Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference.  Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with with homemade tortillas, pico and rice.

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