Carne Asada Steak

Ingredients

• 1 1/2 - 2 pounds flank steak, (pounded to an even thickness)
• 1/4 cup reduced sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon liquid smoke
• 1 Tbs EACH ground cumin, garlic powder, chili powder
• 2 teaspoons smoked paprika
• 1 tsp EACH salt, onion powder
• 1/2 tsp EACH pepper, cayenne pepper
• Your favorite cheese (I like cheddar/cotija combo)
• Recipe 5 Minute Blender Tomatiillo Avocado Ranch
• Recipe 5 Minute Fire Roasted Restaurant Blender Salsa
• Pico de gallo
• Sour cream
• Guacamole
• Tomatoes
• Recipe Grilled Pineapple Salsa
• Recipe Mexican Street Fries

Instructions

1. 1

   Add the Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Set aside.

2. 2

   Add the Marinade Ingredients to a large freezer bag along with three tablespoons of the Spice Mix and whisk until well combined. Add the steak and seal the bag, removing as much air as possible. Marinate in the refrigerator for 4 to 12 hours. Store the remaining Spice Mix separately at room temperature.

3. 3

   When ready to grill, mix the remaining Spice Mix with two tablespoons of olive oil to create a Spice Rub.

4. 4

   Discard the marinade and dab the steak of excess moisture (just so it's not wet, not to remove marinade/spices). Rub the steak evenly all over with the Spice Rub and let it rest at room temperature for 30-60 minutes.

5. 5

   Grease and preheat an outdoor grill to high heat. Once hot, reduce the heat to medium-high and grill the steak for 4-6 minutes per side, or until an internal thermometer reads 130-135°F for medium-rare or around 140°F degrees for medium. Grilling time will vary depending on the thickness of your steak and desired level of doneness.. *If you like your steaks rare, use HIGH heat so you can get the charred outside in less time.

6. 6

   Remove the steak and let it rest for 10 minutes before slicing against the grain on a diagonal.