Hugo’s Carne Asada–Style Flank Steak

Use this steak to make tacos on lettuce tortillas, or make a taco bowl with Resistant Starch Brown Rice (see recipe in Chapter 11).

Ingredients

Serves 6–8

1 cup orange juice

1⁄2 cup lemon juice

1⁄2 cup olive oil

1⁄2 cup Braggs Liquid Aminos

5 cloves garlic, crushed

1 large white onion, diced

2 tablespoons dried oregano

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon ground cumin

11⁄2 teaspoons salt

1 tablespoon freshly ground black pepper

1 teaspoon red pepper flakes

2 cups finely chopped fresh cilantro

3 pounds flank steak

1. In a large bowl, combine the orange juice, lemon juice, olive oil, Braggs Liquid Aminos, garlic, onion, oregano, chili powder, paprika, cumin, salt, pepper, red pepper flakes, and cilantro. Whisk to incorporate all the ingredients.
2. Place the flank steak in a large baking pan.
3. Pour the marinade on the steak, making sure the entire steak is covered by the marinade. Let marinate in the refrigerator overnight, or for at least 5 hours.
4. Grill the meat over medium-high heat for 5–6 minutes on each side. This will make a nice medium-rare temperature.