Carne Asada Recipe

Marinate the Steak: In a large zip-top bag or shallow bowl, whisk together the citrus juices, tequila (or ACV + water), oil, garlic, onion, spices, salt, cilantro, and your choice of minced chile or chili powder.Tip: For milder heat, toast the chile over an open flame or in a dry pan, then mince. Remove seeds to tone down the spice.

Add steak and turn to coat well. Cover and refrigerate and marinate meat for a minimum of 8 hours up to 24 hours. My sweet spot is 8-10. *See notes for freezing.

Grill the Carne Asada: Preheat a grill or cast-iron skillet over medium-high heat. Remove steak from marinade and shake off excess.

Grill or sear for 3–7 minutes per side, depending on thickness and doneness preference. *See notes below for temperature guide.

Let rest for 5–10 minutes on a cutting board, covered loosely with foil, then slice thinly against the grain. Finish with a squeeze of lime and extra cilantro. Enjoy!