Carne Asada - amazingly juicy and tender grilled skirt steak soaked in a flavor-packed marinade full of Mexican flavors. Best served as stuffings for tacos, burritos, and more just in time for Cinco de Mayo. It's going to be a hit with everyone!
In a small bowl combine soy sauce, garlic, pineapple juice, oregano, cumin white pepper, and onion powder.
Place skirt steak in a large bowl or gallon size sealable bag, add cilantro, mix well with skirt steak and marinate for at least 2 hours or refrigerated until ready to cook. You may let it refrigerate for up to 24 hours for optimum flavor.
Preheat grill to medium-high.
When ready to grill, drain the skirt steak and use paper towels to pat dry.
Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for3-4 minutes per side for medium or until steak has a deeply brown crust. Cooking times might vary depending on thickness of skirt steak.
You can equally cook skirt steak in a cast iron.
Once done, remove from heat and place on a cutting board, let rest 10 minutes. Slice against the grain and serve.