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

  Made from soy (tamari)

  1 tbsp or 18g

• 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 and fat, trimmed to 0" fat, all grades, raw

  8 oz or 227g

Directions

1. Mix cumin, garlic powder, paprika, chili powder, onion powder, salt, pepper, and cayenne in a bowl and set aside.
2. In another bowl, combine soy sauce, brown sugar, orange juice, and lime juice. Mix well.
3. Add 3 tablespoons of the spice mix to the marinade, whisk to combine, and add the steak. Seal in a bag, removing excess air, and marinate in the refrigerator for 4 hours or overnight.
4. Mix the remaining spice mix with olive oil to create a spice rub.
5. Discard the marinade and pat the steak dry with a paper towel. Rub the steak evenly with the spice rub and let it rest at room temperature for 30-60 minutes.
6. Preheat the grill to medium-high heat and grease it. Grill the steak for 7 to 10 minutes per side for medium-rare. For medium or medium-well, continue cooking over indirect heat for an additional 5-10 minutes per side.
7. Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain.