Carne Asada

1 pounds flank or skirt steak

sauce (mojo):
2 garlic cloves
1 jalapeno, minced
2 Tbsp. fresh cilantro leaves, finely chopped
1 lime juiced
1/2 orange, juiced
1 tablespoons vinegar
1/8 cup Tbsp Olive Oil
black pepper

Mix sauce together: mash together garlic, jalapeno, cilantro, (salt if added), and pepper to make a paste. Put the paste in a glass jar or plastic container, add lime juice, orange juice, vinegar, and oil. Shake well to combine.
Marinade: Lay the steak in a large baking dish and pour the sauce over. Wrap tightly in plastic wrap and refrigerate for 1 to 8 hours, no more than 8 hours (meat becomes too mushy).
Preheat outdoor grill or ridged grill pan over medium-high heat (you can also use a broiler). Brush the grates or pan with a little oil to prevent meat from sticking. Pull the steak out of the marinade and season both sides with salt and pepper (I omitted the salt in this recipe). Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let rest 5 minutes to allow the juices to redistribute. Thinly slice the steak across the grain on a diagonal.

Number of Servings: 4

Recipe submitted by SparkPeople user SLCTALBOT.