Carne Asada w/ Chunky Guacamole

I had this at a friends house when we had a girls night in.  I had never even heard of these before.  They were amazing.  Very very good.  The marinade on the steak was phenomenal.  Of course I wanted to try and make them at home and have my husband try them.  I asked my friend for the recipe, and of course she gave it to me.  She told me to use honey instead of sugar because it's a natural tenderizer, so I did.

Carne Asada

Ingredients

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (I used the stuff in the jar)
1 large handful fresh cilantro, leaves and stems, finely chopped (I used the stuff in the jar)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/3-1/2 cup honey
1/2 cup olive oil

Directions

1 Lay the flank steak in a large non-reactive bowl or baking dish. (I poked holes all over the steak before covering with marinade) Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate overnight or for 1-4 hours if pressed for time. (note: I put mine in a 1 gallon bag)

2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serves 4-6.

Chunky Guacamole

1 white onion diced
3 tomatoes diced
3-4 cloves of garlic, minced
1 jalapeno diced (optional)
sprinkle of cumin
handful of cilantro chopped (Again I used the stuff in a jar)
juice of 1 lime (I used a lemon because that's what I had)
3 haas avocados

Serving size:4-6


Directions
1) Mix everything except avocados together in a bowl. Cover and chill for at least 2 hours, but no more than 24.
2) Before serving, add diced avocados. Mix well. Add salt to taste.


Adapted from The DIY Frau - Carne Asada
                      The DIY Frau - Chunky Guacamole