Asian Carne Asada

• 2 1/2 lb thick skirt steak
• 1/3 cup soy sauce
• 1/2 tbsp worcestershire sauce
• 1/4 cup rice vinegar
• 1/2 cup olive oil
• 1 tbsp granulated garlic (or 2 tablespoons minced garlic)
• 1 tbsp Mexican oregano
• 1 tsp ground cumin
• 1 tbsp Thai red chili flakes
• 2 tbsp agave nectar or light brown sugar
• 1/2 tsp ground ginger
• 1/4 cup orange, lemon or lime juice (option for short marinade)
• 1 water if needed
• 1 other options - juice added towards the end, citrus peel used in the long marinade, lemon pepper when grilling, etc

1. Mix all of the ingredients and then in a plastic bag or dish add the steak.
2. Add water if needed for coverage.
3. Marinate 4 hours or overnight.
4. Grill on the BBQ at med to med - high heat until done to the desired doneness.
5. I use a thermometer for 140 to 145
6. Let the meat rest for 15 to 20 minutes.

skirt steak, soy sauce, worcestershire sauce, rice vinegar, olive oil, garlic, oregano, ground cumin, red chili flakes, brown sugar, ground ginger, orange, water, towards

Taken from cookpad.com/us/recipes/339702-asian-carne-asada (may not work)