Carne Asada (printer friendly) 1/4 cup vegetable oil4 garlic cloves, minced 1/2 teaspoon dried oregano, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh orange juice 1/2 tablespoon fresh lime juice 2 teaspoons cider vinegar 2 boneless rib eye or sirloin steaks (or boneless chuck, but it's a little fatty) 1. Mix the first eight ingredients together for the marinade. 2. Pound the steak until it is about 1/4 inch thick and then add to the marinade. Refrigerate meat for at least 4 hours to overnight. 3. Sear steaks in a cast iron skillet over med-high to high heat until done--usually just a few minutes on each side if the meat has been pounded thin. Would also be really good grilled. |