In a medium bowl whisk together all ingredients and pout into a one gallon resealable plastic freezer bag.
Add meat to mixture in back. Burp bag to remove as much of the air as possible. Seal bag and work meat and marinade around to coat well.
Let rest in refrigerator at least 8 hours but 24 hours is better. Turn and work occasionally to ensure and even exposure.
Heat grill to high heat. Cook 5 to 7 minutes on each side. Remove and let rest for 10 minutes.
Cut across the grain to serve
The recipes for Carne Asada very a lot. This one is based on recipes from the Imperial Valley in California minutes from the border.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 160 (50%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 52.9mg||16 %|
|Sodium 83.3mg||3 %|
|Potassium 583.1mg||15 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5g|
|Protein 32.7g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 318
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