Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons red bell pepper (minced)
  • 5 medium lemons
  • 3 cloves garlic (minced)
  • 1 7 oz can pickled sliced Jalapeños
  • 1 10 oz bottle teriyaki sauce
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 3 lbs skirt steak (or flank steak)
  • 12 flour tortillas
  • 2-3 avocados (sliced)
  • Pico de Gallo

Instruction

  • In a small bowl, combine teriyaki sauce, sugar and salt garlic, jalapeños, stir until sugar is dissolved. 
  • Juice the 4 lemons, strain the seeds out and add the juice to the marinade. Then stir in the minced bell peppers.
  • Place the skirt steak meat in a large marinade dish and pour the marinade over it.  Make sure the marinade completely surrounds each piece or layer of the meat.   
  • Slice the remaining lemon into thin rounds and place between the meat layers and in the marinade. 
  • Cover and place in refrigerator for at least 4 hours or overnight. 
  •  When ready to grill, remove the marinaded carne asada from the container and dispose of the liquid. 
  • Grill the meat over a medium high flame for 6-8 minutes on each side.  The meat should be barely pink inside and if it’s cooked too long, it could become tough.
  • Remove from fire, let rest 5 minutes, then slice into diagonal strips against the grain of the meat.  Slicing against the grain of the carne asada makes it more tender instead of chewy.
  • Serve by adding strips of the carne on a warmed flour tortilla and top with guacamole and pico de gallo.  Roll up and enjoy.