An old coworker of mine wanted me to make Carne Asada, San Diego style, so since it was Cinco de Mayo and I love steak, so I decided to make carne asada. This may not be a traditional recipe, but I love it. You can enjoy this with my Spanish rice and guacamole recipe as a rice bowl, in a taco, in a burrito, or with fries, cream, and guac.

My recipe may not be traditional, but it’s the way I make mine. I am not sure about the measurements since I pretty much just threw ingredients together without measuring. Below is just an “idea” of what I think the measurements are.

Ingredients:

1lb. flank steak

Marinade:

Equal parts: Mexican Oregano, Smoked Paprika, Chili Powder, Cumin, garlic powder- I am assuming I used about 1 tsp each.

2 tbsp of Soy Sauce (I know this is not traditional).

1/4 cup Olive Oil

5 garlic gloves minced

1/2 cup of fresh squeezed orange juice

1 onion sliced

1 good sized jalapeno chopped

1/2 cup of cilantro

1 lime – zest and juice

salt and pepper to taste

Directions:

In a bowl add your oil, zest of lime, lime juice, orange juice, soy sauce, cilantro, jalapeno, garlic, salt, pepper, oregano, smoked paprika, chili powder, cumin, and garlic powder. Mix until marinade is well combined. Adjust seasoning with salt and pepper if necessary.

Add your steak to a zip lock bag and pour the marinade in the bag. Add your onions and mix the meat in the bag with the marinade and onions.

Let your marinade sit for at least 30 minutes. I like to marinade my meat for 24 hours.

Grill or stove top cook your steak.

Enjoy!