May 1, 2015
In celebration of Cinco de Mayo, here’s a simple recipe for carne asada! Put it in tacos, or over salad, in a wrap, or just eat it with your fingers- it’s that good.
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp fresh-ground black pepper
4 cloves of garlic, minced
1 tsp soy sauce
1 lb skirt steak
Combine all ingredients except meat in a small bowl and mix.
Cut the meat into 6 pieces and toss with marinade. Refrigerate for at least one hour.
Grill the meat over a hot fire (or in a cast iron pan on the stove) until it’s done to your liking.
Let the meat rest for 10 minutes before cutting- diced for tacos, sliced into strips for wraps or salads.
If you’re making tacos it’s delicious served with guac, pico de gallo, and a little cotija cheese.