Carne asada chisporroteante: un sabroso festín mexicano de ternera a la parrilla

Ingredientes

• 1/4 cup olive oil
• 1/4 cup fresh lime juice (about 2-3 limes)
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 1/2 pounds flank steak, trimmed
• Warm corn tortillas
• Chopped onions, cilantro, and lime wedges for garnish

Preparación

1. 1

   In a mixing bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, pepper, and cilantro.

2. 2

   Place the flank steak into a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, ensuring the steak is well-coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.

3. 3

   Heat your grill to high heat (about 450°F/230°C).

4. 4

   Remove the steak from the marinade and shake off excess liquid. Place the steak on the hot grill and cook for approximately 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).

5. 5

   Remove the steak from the grill and let it rest for 5-10 minutes before slicing to retain juices.

6. 6

   Slice the steak against the grain into thin strips. Serve warm with tortillas and garnishes.