Carne Asada


2 Lbs flank or skirt steaks

1 Onion, chopped

Kosher salt and freshly ground black pepper

Olive oil for the grill

Corn or flour tortillas


1 clove garlic, minced

1/2 Cup fresh cilantro leaves and stems, chopped finely

Jalapeño pepper, minced (optional, if you don’t like it spicy)

2 Freshly squeezed limes

1/2 Cup olive oil1 Teaspoon cumin

Freshly ground black pepper

Kosher salt (but go easy on it because you’ll salt the steak again just before putting it on the grill)

2 Tablespoons white vinegar


Mash the garlic, (jalapeno if desired), cilantro, cumin, salt, and pepper into a paste. Gradually add the lime juice,  oil, and vinegar. Mix well.Marinade thin sliced steak 1 to 8 hours.Grill steak to preferred doneness  over medium-hot coals. Serve with warm tortillas, salsa and garnish as desired.