Carne Asada

Ingredients:

• 2 lbs flank or skirt steak
• Koshe salt and freshly ground black pepper
• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seeds (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

Instructions:

1. Lay the flank steak in a large non-reactive bowl or baking dish.  Combine all the marinade ingredients and pour the marinade over the steak.  Make sure each piece is well coated.  Cover with plastic wrap and refrigerate for 1-4 hours. 
2. Preheat grill over medium-high flame.  Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

For tacos, top with the Apple Jalapeno Salsa