Sirloin Flap Meat Carne Asada

Sarah Mickey All Recipes, Beef Recipes, General

Sirloin Flap Meat Carne Asada

Makes 4-6 Servings
wine WINE PAIRING
Fruity, lighter-bodied reds, such as Malbec or Tempranillo.

Carne Asada is often made with skirt steak, but we like to use sirloin flap meat (aka bavette steak). Like skirt or flank steak, flap meat has a coarse grain that takes well to marinade. Even without a marinade, flap meat is extremely tender with a bold, beefy flavor.

INGREDIENTS
  • MARINADE:
  • Juice from 2 fresh oranges
  • Juice from 3 limes
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • 6 garlic cloves, smashed
  • 2 Tbsp New Mexican Chile Powder
  • 1 Tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground Mexican oregano
  • 2 Tbsp honey

DIRECTIONS

  • Combine all ingredients and marinate the meat overnight.
1

Grill steaks over high heat to medium rare. Let rest 5 minutes before slicing across the grain.
2

Garnish with cilantro, radishes, pickled vegetables, and lime wedges.
3

Serve with tortillas, pico de gallo, and guacamole or sliced avocado.