YOU WILL NEED:
2 pounds of flank steak or skirt steak
The juice of 1 orange, 2 limes, ¼ cup of light beer
2 teaspoons of soy sauce
1 Packet of Desert Eagle Roast
DIRECTIONS:
Using your hands, rub in the seasonings on all sides of the roast.
Marinate the meat at least one hour.
Light up your charcoal grill, or preheat your gas grill.
Brush your grill with a little vegetable oil.
Remove the meat from the marinade and pat dry to remove excess marinade.
Place the meat on the grill at medium-high heat, and cook for 8 to 10 minutes per side (depending on the thickness of your meat it could take less time).
If you have an instant-read thermometer, check that the temperature is 135F degrees for medium-rare.
Remove the meat from the grill and place it on your cutting board.
Cut the beef into thin strips and serve it with corn tortillas, or optional place the cooked meat on a preheated cast iron pan, add a few drops of soy sauce, and serve immediately.
Enjoy!
YOU WILL NEED:
2 pounds of flank steak or skirt steak
The juice of 1 orange, 2 limes, ¼ cup of light beer
2 teaspoons of soy sauce
1 Packet of Desert Eagle Roast
DIRECTIONS:
Using your hands, rub in the seasonings on all sides of the roast.
Marinate the meat at least one hour.
Light up your charcoal grill, or preheat your gas grill.
Brush your grill with a little vegetable oil.
Remove the meat from the marinade and pat dry to remove excess marinade.
Place the meat on the grill at medium-high heat, and cook for 8 to 10 minutes per side (depending on the thickness of your meat it could take less time).
If you have an instant-read thermometer, check that the temperature is 135F degrees for medium-rare.
Remove the meat from the grill and place it on your cutting board.
Cut the beef into thin strips and serve it with corn tortillas, or optional place the cooked meat on a preheated cast iron pan, add a few drops of soy sauce, and serve immediately.
Enjoy!
