Step 1

Marinate the steak: Whisk to combine ¼ cup of the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a bowl. Stir in the minced garlic, chopped jalapeños, and chopped cilantro.

Step 2

Add the steak and marinade to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and chill for at least 30 minutes or up to 3 hours. Alternatively, you can place the steak in the bowl with the marinade. Flip the steak over to coat, cover the bowl and refrigerate.

Step 3

Sear the steak: Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, searing each side for 4 to 5 minutes, or to desired doneness. Cooking the meat for this length of time will deliver steak that is between medium and medium rare.Note: Flank steak is best not cooked above medium or else it can be tough instead of juicy. To check for doneness, insert an instant-read thermometer into the center of the steak.* Rare steak: 125 degrees F* Medium rare: 135 degrees F (my preferred temperature for flank steak)* Medium: 145 degrees F (your target temperature)* Medium well: 155 degrees F (not recommended)* Well done: 165 degrees F (not recommended)The thermometer we use can be found on our Kitchen Essentials Store.

Step 4

Let the meat rest. Remove the steak from the skillet and place it on a cutting board. Cover the steak to let the meat rest for 10 minutes. This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out leaving you with a dry, flavorless piece of meat.

Step 5

Slice the steak: Use a sharp, long bladed knife to cut the steak across the grain of the meat. When you look at your meat, notice the long, white strands running across it. Those are the muscle fibers which are resilient and tough. When a piece of meat has a lot of those fibers, it can be hard to eat. Do not cut the meat parallel to those lines. Cutting against the grain will sever the fibers which will make the meat more tender and easier to eat.

Step 6

Serve carne asada with warm tortillas and whatever fixings you prefer. Traditionally, a good carne asada taco would be topped with salsa, chopped onions, guacamole, and a squeeze of lime.