Kelly’s carne asada. The trick is slivering the thick steak into thin pieces, then layering it in a dish with lemon juice and dry seasonings so the marinade reaches every slice. Marinated meat also freezes well — it keeps marinating as it thaws.
Ingredients
- ½ lb flank steak or skirt steak per person
- Lemon juice
- Cilantro (jarred or fresh)
- Garlic powder
- Onion powder
- Season salt
- Pepper
Instructions
- The steak will be thick. Sliver it into thin pieces — cut the piece into “working” sections, then sliver each section into serving-size pieces. Trim off all unwanted fat.
- In a 9×13 dish (glass or plastic, no metal), sprinkle in lemon juice and the dry ingredients.
- Lay down a layer of meat, sprinkle with the dry ingredients, then add another layer of meat. Repeat, alternating the lemon juice every other layer, until all the meat is in the dish.
- Cover with plastic wrap and refrigerate for 2 hours or longer.
- Grill over a hot grill.
To freeze: after marinating, transfer to a zip-lock bag and freeze. As the meat thaws, the marinade keeps doing its job.