Carne Asada

• 1 lb.tt Piece Skirt steak (butterfly sliced)
• 1 cupttCarne Asada Dry Rub Mix ( at Epicurious.com)
• 1/4 cupttFresh squeezed orange juice
• 1/4 cupttFresh squeezed key lime juice
• 1/4 cupttExtra virgin olive oil
• 1 cupttFresh chopped cilantro
• Salt to taste
• 1 Largetreezer bag

1. Place the skirt steak in the large freezer bag. Add 1 cup of Carne Asada Dry Rub Mix. Seal the bag and shake well making sure the steak is completely covered with rub. Place seasoned steak in the refrigerator for at least one hour.
2. Next, mix the orange, lime juice, cilantro and olive oil together. Place in the refrigerator until ready to use.
3. After the steak has chilled for an hour add the liquid ingredients in the bag, shake well and put it back to the refrigerator for two more hours before cooking.
4. At time of cooking the delicious steak, you may cook it on a very hot skillet or a bbq grill to your desired temperature.
5. Once cooked, chop the steak into half inch squares and serve on a plate with beans, Mexican rice and avocado. Or, you might want to serve it on warm corn tortillas to make a taco.
6. Please, loop up for my Refried Beans, Mexican Rice and Tomatillo Salsa Cruda on epicurious.com, which accompany this carne asada recipe along with corn or flour tortillas. Thank you very much.

skirt, asada dry rub mix, fresh squeezed orange juice, lime juice, olive oil, cilantro, salt

Taken from www.epicurious.com/recipes/member/views/carne-asada-50143128 (may not work)