Carne Asada Grilled Flank (Print Version)

# Ingredients:

→ Marinade

01 - 1 bunch fresh cilantro, chopped
02 - 3 cloves garlic, minced
03 - 15 milliliters ground cumin
04 - 7 grams brown sugar
05 - 30 milliliters soy sauce
06 - Juice of 2 limes
07 - 15 milliliters chipotle in adobo sauce

→ Beef

08 - 900-1350 grams flap meat or flank steak

→ Optional Serving Accompaniments

09 - Warm tortillas
10 - Chopped onions
11 - Sliced avocado

# Instructions:

01 - In a large bowl or resealable bag, combine cilantro, garlic, cumin, brown sugar, soy sauce, lime juice, and chipotle in adobo sauce. Mix thoroughly to create a uniform marinade.
02 - Add flap meat or flank steak to the marinade, ensuring all surfaces are coated. Cover or seal and refrigerate for at least 4 hours, preferably overnight up to 24 hours for optimal flavor.
03 - Preheat a grill or grill pan over high heat until it reaches temperature, ensuring grill grates are clean and lightly oiled.
04 - Place the marinated meat on the hot grill. Sear for 2 minutes, then flip. Continue flipping every 2 minutes to promote even cooking and minimize graying, grilling for a total of 5 minutes or until your desired internal temperature is 5°C below your final target.
05 - Insert a meat thermometer into the thickest part of the steak. Refer to these targets: Rare: 52°C, Medium Rare: 57°C, Medium: 63°C, Medium Well: 66°C, Well: 71°C. Remove the beef once it is about 5°C under your preferred temperature to account for carryover cooking.
06 - Transfer steak to a board, tent loosely with foil, and let rest for 10 minutes. Slice thinly against the grain for tenderness.
07 - Serve the sliced beef in warm tortillas with chopped onions and sliced avocado, or your preferred garnishes.

# Notes:

01 - For best results, avoid overcooking flap or flank steak, as it becomes tough if exposed to high temperatures. Given the varying thickness, some portions may be more done than others, which is ideal for serving different preferences.
02 - Resting the meat after grilling prevents juice loss and enhances tenderness.

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