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Carne Asada Supper

Mexican.Chef's picture
Ingredients
  Wine vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Oregano leaves 1 Teaspoon, crumbled
  Coarsely ground pepper 1⁄2 Teaspoon
  Skirt steak 3 1⁄2 Pound, well trimmed (Neither Rolled Nor Tenderized)
  Salsa fresca 1⁄2 Cup (8 tbs)
Directions

Combine vinegar and olive oil, oregano, and pepper.
Place skirt steaks in a deep bowl and pour in the vinegar marinade; mix well.
Let stand at room temperature for at least an hour; turn meat occasionally.
Lift steaks from marinade and place 4 or 5 inches above a solid bed of medium-glowing coals.
Grill for 4 or 5 minutes on a side for rare meat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling

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