San Diego Style Carne Asada

• Gluten free

• Meat

  • 2 1/2 lb Flank steak or flap meat

• Produce

  • 2 tbsp Cilantro
  • 1 tbsp Garlic
  • 1/2 tbsp Mexican oregano
  • 1 Orange

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1/2 tbsp Chili powder
  • 1/8 Cloves, ground
  • 3/4 tbsp Garlic salt
  • 1/2 tbsp White pepper

• Oils & Vinegars

  • 1/4 cup Red wine vinegar
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 tbsp Cumin

• Drinks

  • 2 tbsp Orange juice

• Liquids

  • 1/4 cup Water

Found on foodieandwine.com

Description

Ingredients

• 2.5 Lbs. Flank Steak or Flap Meat
• ¼ Cup Red Wine Vinegar
• ¼ Cup Water
• 2 Tbsp. Vegetable Oil
• 2 Tbsp. Lime Juice
• 2 Tbsp. Orange Juice
• 2 Tbsp. Chopped Cilantro
• 1 Tbsp. Minced Garlic
• ¾ Tbsp. Garlic Salt
• ½ Tbsp. White Pepper
• ½ Tbsp. Cumin
• ½ Tbsp. Chili Powder
• ½ Tbsp. Mexican Oregano
• ⅛ Ground Cloves
• 1 Orange (Sliced)

Directions

• Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
• Add the steak and shake to coat the entire piece of meat evenly.
• Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
• Refrigerate overnight or at least 6 hours.
• Before grilling, remove from the refrigerator up to an hour in advance.
• Ten minutes before grilling, add meat tenderizer (optional)
• Pre-heat grill to medium high.
• Place meat directly on greased grate for 10 minutes.
• Flip and grill for an additional 7-8 minutes, until your desired doneness (165 is well done).
• Let rest for 10 minutes before slicing and serving.