I served this delicious steak with Chipotle-Lime Sour Cream and Pineapple Mango Salsa. I love the flavor combinations of the smoky chipotle, the spice of the jalapeno, and the sweetness of the mango and pineapple.
For the Carne Asada:
6 tablespoons Low-Sodium Soy Sauce
1 1/2 tablespoons salt
1 1/2 tablespoons pepper
1/3 cup balsamic vinegar
5 tablespoons oil (I used canola/olive blend)
1/2 cup lime juice
1/2 cup orange juice
1 cup water
6 cloves garlic, minced
1 1/2 tablespoons cumin
1 1/2 tablespoons oregano
1 1/2 tablespoons ancho chile powder
1/2 teaspoon cloves
5 pounds Flank or Skirt steak
Mix all ingredients in a bowl. Place the steak in a large Ziploc bag and pour the seasoning mixture over it. Refrigerate for at least 6 hours or overnight.
Heat grill to 500 degrees and sear steak for 2 minutes per side. Reduce grill heat to 475 degrees and grill for 1 1/2 minutes per side, for medium-rare. Cook another minute for medium.
Remove from the grill and allow to rest for 5-10 minutes. Slice against the grain.
For the Chipotle-Lime Sour Cream sauce:
8 ounces sour cream
juice of 1 lime, about 2 tablespoons
1 teaspoon ancho chile powder
1 tablespoon chipotle peppers in adobo, minced
Serve with Chipotle-Lime Sour Cream and Pineapple Mango Salsa.