CARNE ASSADA RECIPE

Steps:

• Place beef in a large resealable plastic bag.
• Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of the beef and seal the bag.
• Marinate beef in the refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• In a large mixing bowl combine orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt and pepper, jalapeno, and garlic; whisk until well combined.
• Reserve ? cup of the marinade; cover the rest and refrigerate.
• Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.
• Preheat grill to HIGH heat.
• Remove steak from marinade and lightly pat dry with paper towels.
• Add steak to the preheated grill and cook for another 6 to 8 minutes per side, or until desired doneness. Note that flank steak tastes best when cooked to rare or medium rare because it's a lean cut of steak.
• Remove from heat and let rest for 10 minutes. Thinly slice steak against the grain, garnish with reserved cilantro mixture, and serve.
• Stovetop Method
• Guide for Steak Doneness: