Grilled Carne Asada

Ingredients

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Garlic powder

  Spices

  ¾ tsp or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Brown sugar

  ¾ tsp unpacked or 2g

• Orange juice

  1 tbsp or 16g

• Lime juice

  Raw

  1 ½ tsp or 8g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  8 oz or 227g

Directions

1. Combine cumin, garlic powder, paprika, chili powder, onion powder, salt, pepper, and cayenne; mix well and set spice mix aside.
2. Combine soy sauce, brown sugar, orange juice, and lime juice, and mix well; set marinade aside.
3. Add 3 tablespoons of the spice mix to the marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4 hours up to overnight.
4. When ready to grill, mix remaining spice mix with 2 tablespoons olive oil to create a spice rub.
5. Discard marinade and pat steaks dry with a paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
6. Grease and preheat grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness.
7. Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.