3 pound skirt steak (optional)
13 cup extra virgin olive oil
a quarter cup of soy sauce
1 lemon or lime (juiced)
orange juice, 2 tablespoons (freshly squeezed)
2 tablespoons balsamic vinegar
12 c. onion (diced)
14 cup coriander (chopped)
4 garlic cloves (crushed)
1 serrano chili (diced)
2 teaspoon kosher salt
a quarter teaspoon of chili powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed (optional)
In a mixing bowl, combine all of the marinade ingredients. Seal a big Ziploc bag with the meat and marinade. Allow the meat to marinade for at least 4 hours and up to overnight.
Barbecue the beef over high heat until the exterior is browned and the meat is medium-rare or medium. Make sure the meat isn’t overcooked.
Allow Carne Asada to rest for a few minutes after removing it from the grill.
Carne Asada is served with warm tortillas, guacamole, and sour cream, sliced across the grain.