Steak Marinade AKA Carne Asada Marinade

Recipe taken from Allrecipes.com.

3/4 cup orange juice

1/2 cup lemon juice

1/3 cup lime juice

4 cloves garlic, minced

1/2 cup soy sauce

1 teaspoon finely chopped canned chipotle pepper (we substitute crushed red pepper for this) 

1 tablespoon chili powder

1 tablespoon ground cumin
1 tablespoon paprika

1 teaspoon dried oregano

1 tablespoon black pepper

1 bunch fresh cilantro, chopped (we leave this out for the steak marinade)

1/2 cup olive oil

If using for steak marinade:

Whisk all ingredients together. Place 3 lbs of your choice of cut steak in a double zip gallon bag. Pour marinade in back. Zip it and massage meat with the marinade. Place in fridge and let marinate for several hours. The longer the marinate the more flavor in the steak. We usually start it 18-24 hours before. Turn steaks and massage them every few hours. (I don't miss my sleep to do this. :)) When ready, remove steaks from bag, grill them over medium high heat til cooked to your likeness. (When blood starts to sweat from the top of the steak, turn it over.) Discard the used Marinade!

If using for a marinade for Carne Asada:

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

**Jim found this recipe and used it for Carne Asada when we did our Cinco De Mayo dinner. I was hesitant to try it, but when I did...I LOVED IT! We now use it to marinate our steak. I don't use my Hienz 57 anymore! YUMMIEST WAY TO HAVE A STEAK!