MARINADE INGREDIENTS:

• 4 garlic cloves, minced

• ½ tsp salt

• ¼ tsp ground black pepper

• ½ cup fresh orange juice

• ¼ cup fresh lime juice

• ¼ cup olive oil

• 1 jalapeño, finely minced and deseeded

• 2 tbsp white vinegar (apple cider or white wine vinegar)

• Vegetable oil (for cooking)

BEEF INGREDIENTS:

• 750g – 1.2kg skirt or flank steak

• 1–1.4 tbsp olive oil

INSTRUCTIONS:

1. In a large Ziplock bag, combine all marinade ingredients. Add the steak and massage to coat evenly. Seal the bag and refrigerate for 1 to 6 hours.

2. Heat a large cast iron skillet, frying pan, or BBQ over high heat. Add vegetable oil to the pan or brush oil onto the BBQ grill until smoking. (If cooking indoors, ensure proper ventilation.)

3. Remove the steak from the marinade and cook:

   • Skirt steak: ~3 minutes per side for rare (less time if the steak is very thin).

   • Flank steak: ~4-5 minutes per side (as it is slightly thicker). Do not overcook, as it may become chewy.

4. Transfer the cooked steak to a plate, loosely cover with foil, and let rest for 5 minutes. Slice thinly against the grain for the best texture.

5. Simmer the leftover marinade (with the lid off) for about 15 minutes to reduce and thicken. Blend until smooth using a wand blender. Adjust seasoning with salt, pepper, or a dash of hot sauce if needed.

6. Toss the sliced steak back into the sauce before serving, or serve the sauce on the side.

For more inspiration, check out Diego’s website for Carne Asada Burritos, Tacos, Tostadas, or Quesadillas.