Southern Border Carne Asada Recipe from Bennion Beef

Our stay in California wasn’t so glamorous, being exiled out the in the Imperial Valley near the border of Mexicali, south of the Salton Sea, and East of San Diego; however the Mexican food was excellent. One of the specialties was “Carne Asada” usually the flank or skirt steak marinaded overnight until it had a distinctive smell and grilled until well done. Cut into thin slices and placed in a homemade tortilla—at least that’s the way I had it the first time with Juan. Salsa should be added in the tortilla.

Marinade 4 hours or overnight

Orange juice, 1 cup, or 2 oranges

Lime juice, 4 TBS or 2 limes

Soy Sauce, 2 TBS

Garlic, 2 cloves

Onion, 2 green onions, diced 

Olive oil, 2 TBS

Black Pepper, 1/4 tsp

pepper flakes, go easy on them