Carne Asada

Description
If you love Mexican food and want to eat in. this is one of the best ways to get it. It's a pretty easy recipe too.

Serves 5-6.

Ingredients
1 1/2 to 2 pounds flank or skirt steak
Olive oil
Kosher salt and black pepper
1/3 cup olive oil
1/4 cup soy sauce
2 limes, juiced (about 2 Tbsp)
2 Tbsp cider vinegar
2 Tbsp sugar
1 teaspoon black pepper
1 teaspoon cumin seed
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1/2 bunch fresh cilantro, leaves and stems, finely chopped, about 1/2 cup

Fixings (optional):
Chopped avocado
Lime wedges
Corn or flour tortillas
Thinly sliced lettuce
Pico de gallo salsa
Sour Cream
Shredded cheese
Tomatoes, cut in small squares
Jalepenos, finley cut

Slice meat and serve in tortillas as fajitas

Step 1
Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin. Stir in the minced garlic, jalapeño, and cilantro.

Step 2
Place the steak in the marinade in a ziplock bag for 1-4 hours or overnight.

Step 3
Prepare fixings (optional).

Step 4
Sear the steak for a few minutes only, until well seared on each side (the browning and the searing makes for great flavor). Then, move the steak to the cool side of the grill to cook. Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.

Step 5
Place the steak on a cutting board and let rest for 10 minutes. Slice steak across the grain of the meat to make thin, 1 inch long cuts. Serve with fixings as a taco or burrito.