Grilled Mexican Blast Carne Asada Steak

Posted by Wine & Spice on 4/24/2016 to Beef, Pork & Lamb


Serves 3-4


Ingredients:


1 Skirt Steak, Around 1 Lb

1/4 Cup Olive Oil

3 Tbsp Fresh Mexican Oregano

2-3 Tbsp Milford’s Mexican Blast

1/2 Tbsp Salt, I prefer Sea Salt

4 Cloves Sliced Garlic

1 Lime, Zested and Juiced

1 Tsp Brown Sugar


Preparation:


In a food processor or blender add all of the ingredients, not the meat!



Process until it has a nice paste like consistency.



Rub generously on both sides of the Skirt Steak, fold steak and place in plastic bag in fridge for 2-24 hours.



Remove meat and let it warm up a bit.  Allowing meat to come to room temperature allows it to cook more evenly.  Just as important as letting the meat rest after cooking before cutting.



Cook on a medium to medium-hot grill for about 4 minutes per side for a medium rare.



Let it rest and cut it against the grain.  



I served this with Mexican Scalloped Potatoes with Poblano Chili’s.




Enjoy!


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