Authentic Carne Asada

Rick Bayless


  • 2 limes juiced
  • 4 cloves garlic crushed
  • 3 tablespoons Arizona Gunslinger Red Jalapeno Pepper Sauce
  • 1/2 cup orange juice
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 jalapeno minced
  • 2 tablespoons white vinegar
  • 2 pounds flank or skirt steak


  • In a gallon-size resealable bag,  combine lime juice,  crushed garlic,  Arizona Gunslinger Red jalapeno pepper sauce,  orange juice,  cilantro,  salt,  pepper, vegetable oil,  jalapeno,  and vinegar.   Squeeze it around to mix it up.
  • Put the entire flank steak into the resealable bag.   Seal it uptight.   Make sure all the meat is exposed to the marinade,  squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
  • Heat an outdoor grill to high heat.
  • Remove the flank steak from the marinade,  and discard excess marinade.   Cook on the grill for 7 to 10 minutes per side.
  • Once done,  remove from heat and let rest 10 minutes.   Slice against the grain, and serve.