Carne Asada, Mexican Grilled Steak
"A cheaper cut of steak: rump or flank or skirt soaked in a killer marinade overnight. Grill or broil or fry, slice thinly and you have the best filler for your taco night! The fact is, marinade 'cooks' things. It imparts flavour all right but we sometimes forget that’s not its only role – it tenderises tougher cuts. That's why you can use a less expensive cut of beef in this recipe and it will turn out tender and flavoursome as any pricey steak."
Preparation Time30 min