This carne asada recipe is very similar to the chicken fajita recipe but different enough to give some new flavors in your repertoire. Like the chicken fajitas, you can serve it on tortillas or on a quesadilla. And also like the chicken fajitas, you can serve it with sour cream, Pico De Gallo, guacamole, shredded cheese, Mexican rice, and red refried beans.
Ingredients
- 1 1/2 pounds skirt steak
- 1/2 cup tequila
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 tbsp liquid smoke
- 3 tbsp olive oil
- 1 tbsp oregano
- 1 tsp cumin
- 2 cloves garlic minced
- 1 tsp black pepper
- 3 jalapeño peppers sliced (leave some seeds for spice)
- 1 large white or yellow onion sliced
- 1 bunch cilantro stemmed and chopped
Instructions
- In a medium bowl, add tequila, orange juice, lime juice, soy sauce, liquid smoke, olive oil, oregano, garlic, cumin, and black pepper; mix thoroughly
- Add onions, jalapeño peppers, and cilantro to a plastic resealable bag
- Add steak and marinade to the resealable bag; close tightly, place in a glass baking dish (just in case of leaks)
- Place the bag in the refrigerator for at least 12 hours
- Heat grill to hight heat; remove steak from marinade (reserve marinade) and grill to the desired temperature
- While steak is grilling, heat marinade in a sauce pot on high heat; bring to a boil
- Reduce heat to low and simmer until ready to serve
- Once steak is done, remove from the gill and let it rest for 10 minutes
- Slice steak and serve with onions and peppers on corn or flour tortillas
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