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 the remaining marinade. Seal the bag and massage the 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 rice and beans on the side. Serve with fresh cut limes and sprinkle with chopped cilantro.
Alternate Cooking Instructions: Don’t have a grill? Try cooking the steak on the stovetop in a cast-iron or non-stick skillet. Marinate the 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. Serve cooked carne asada steak with rice and beans on the side. Serve with fresh cut limes and sprinkle with chopped cilantro.
