Carne / Pollo Asada Marinade

Since moving to the Southwest, I’ve been addicted to Carne Asada, which is just a think flank steak that’s been marinated for a day or 2 in fresh citrus juice and spices.  It’s such a flavorful meat and the citrus gives it a great flavor that you don’t normally get with the regular oil and vinegar type of marinades.  This marinade will work great with Steak or Chicken, or even thick cut vegetables for the grill. Try it for your next barbecue.

Ingredients:

• 3/4 cup Orange Juice
• 1/2 cup Lemon Juice
• 1/3 cup Lime Juice
• 1 medium Onion, cut into rings
• 1 Green Pepper, Sliced
• 1 Red Pepper, Sliced
• 4 cloves Garlic, minced
• 1/2 cup Soy Sauce or Worchestershire Sauce
• 1 tsp Chipotle Pepper
• 1 Tbsp Chili Powder
• 1 Tbsp Ground Cumin
• 1 Tbsp Paprika
• 1 tsp Dried Oregano
• 1 Tbsp Black Pepper
• 1 bunch Fresh Cilantro, chopped
• 1/2 cup Olive Oil
• 3 pounds Flank Steak

1. Combine the Orange, Lemon, and Lime Juice in a large glass or ceramic bowl along with the Garlic, Soy / Worchestershire Sauce, Chipotle Pepper, Chili Powder, Ground Cumin, Paprika, Onion, Red / Green Peppers, Dried Oregano, Black Pepper, and Cilantro. Slowly whisk in the Olive Oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the Flank Steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the Steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the Steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

The Steak can now be chopped up for burritos or tacos or just rip it off with your hands and add some Pico de Gallo in the middle and roll it up like a steak roll.