This dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco where Carne Asada is altogether different.
The secret to this dish is to have your butcher slice the meat thin (no more than 1/4″ thick) and allow it to marinate at least two hours before grilling.
- 2 kilos flank or skirt steak
- Lime juice
- Rock salt
- Oregano or marjoram
Rinse meat to remove any excess blood. Sprinkle meat with rock sat, marjoram and lime juice as needed and place in a large non-reactive (glass or plastic) container. Cover and refrigerate at least two hours, turning at least once.
Grill or pan fry to desired doneness.
Published or Updated on: January 1, 2006