Eosinophilic Esophagitis Friendly Carne Asada
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Learn more →Ingredients
4 servings
For the marinade and steak
- 1 ½ lb skirt steak or flank steak
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fresh orange juice
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a large zip-top bag or shallow dish, whisk together the lime juice, orange juice, apple cider vinegar, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until combined.
- 2
Add the skirt steak to the marinade, turning to coat on all sides. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours. Do not marinate longer than 8 hours, as the citrus acid will begin to break down the texture of the meat.
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