Carne Asada

Here is our interpretation of a Mexican favorite. The thinly sliced flavorful beef is traditionally served with rice and beans or as a filling for tacos.


1 1/4 pounds skirt or flank steak

2 cloves garlic, minced
1 small jalapeno, minced
1/2 cup fresh orange juice
juice of 1 lime
1/4 cup olive oil
1/2 cup fresh cilantro leaves, finley chopped
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon coarse black pepper
pinch of red pepper flakes


Place steak in a 9x13-inch glass baking dish.

In a small bowl whisk together all marinade ingredients. Pour over steak, cover tightly with plastic wrap and let marinate in the refrigerator for 4 – 8 hours.

Remove from marinade. Discard marinade. Place steak on a preheated oiled grill and cook about 3 minutes per side or until medium-rare. Do not overcook or the steak will become tough.

Let rest for 5 minutes and then slice thinly across the grain.

Serves: 4

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