Carne Asada

🔥 Prep

• Trim excess fat from the 600 g flank steak and slice it against the grain into ½‑inch thick strips.
• Peel and mince the 3 cloves of garlic.
• Rinse, pat dry, and finely chop the ½ cup cilantro (stems included if desired).
• Measure 3 tbsp lime juice and 2 tbsp soy sauce into a small bowl for the marinade.

🔥 Cook

• 1. Combine the minced garlic, chopped cilantro, lime juice, and soy sauce in a zip‑top bag or shallow dish; add the sliced steak, toss to coat, and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
• 2. Preheat a grill or grill pan to medium‑high heat (≈200‑220 °C / 400‑425 °F) and lightly oil the grates.
• 3. Remove the steak from the marinade, letting excess drip off, and place it on the hot grill.
• 4. Grill the steak for 4‑5 minutes per side for medium‑rare, or 6‑7 minutes per side for medium, until internal temperature reaches ≈55‑60 °C (130‑140 °F).
• 5. Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing.
• 6. Slice the rested steak thinly against the grain and serve immediately.

🔥 Serve

• Arrange the sliced carne asada on a platter with warm corn or flour tortillas.
• Offer fresh lime wedges, chopped white onion, and chopped cilantro for topping.
• Add sides such as Mexican street‑style elote, black bean salad, or simple guacamole.
• Provide salsa verde or roja and a drizzle of extra‑virgin olive oil if desired.