Description
This Carne Asada Recipe delivers perfectly charred, tender steak infused with citrus, garlic, and warm spices. The flavorful marinade works its magic to tenderize the meat and lock in smoky, savory depth. Whether served with warm tortillas, over rice, or in salads, this dish brings true backyard grill energy to any table. For another hearty grill-inspired idea, try this Hawaiian Bbq Pulled Pork.
Ingredients
- 2 pounds flank or skirt steak (trimmed of excess fat)
- 1/3 cup fresh lime juice (about 3 limes)
- 1/4 cup fresh orange juice
- 3 tablespoons olive oil (or avocado oil)
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons apple cider vinegar
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 jalapeño (seeded and minced, optional for heat)
- 1 teaspoon salt (to taste)
Instructions
- Prepare the marinade: In a large bowl, whisk together lime juice, orange juice, olive oil, soy sauce, vinegar, garlic, cumin, paprika, black pepper, chili powder, cilantro, jalapeño, and salt until fully blended.
- Marinate the steak: Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Turn to coat evenly. Refrigerate for at least 2 hours or up to 8 hours for best flavor.
- Preheat the grill: Heat a grill to medium-high (about 450°F). Clean and lightly oil the grates to prevent sticking.
- Dry the steak: Remove the steak from the marinade and gently pat dry with paper towels to promote browning. Discard used marinade.
- Grill the first side: Place the steak on the hot grill and cook for 4–5 minutes until charred edges form and juices start to bead on top.
- Flip and finish: Turn the steak and grill another 3–4 minutes, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium. The surface should have deep grill marks with a slight crust.
- Rest the meat: Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes to redistribute juices.
- Slice and serve: Slice against the grain into thin strips. Garnish with chopped cilantro and a squeeze of fresh lime juice before serving.
- Optional torch finish: For extra caramelization, briefly sear the sliced edges with a kitchen torch until lightly charred.
- Serve immediately: Enjoy with warm tortillas, rice, or grilled vegetables while hot.
Notes
- Substitutions: Use sirloin or hanger steak if flank or skirt is unavailable; portobello mushrooms work well for a vegetarian twist.
- Make-ahead: The marinade can be prepared 2 days in advance and stored in the refrigerator in a sealed container.
- Storage: Cooked carne asada keeps well in an airtight container in the refrigerator for 3 days or in the freezer for up to 2 months.
- Reheating: Reheat sliced meat in a hot skillet for 1–2 minutes per side or at 350°F in the oven for 8 minutes until warmed through.
- Serving suggestions: Serve over rice bowls, tacos, salads, or alongside roasted corn and guacamole.
- Resting tip: Always rest before slicing; it helps retain juices and prevents dryness.
- Grill alternatives: If grilling indoors, use a cast-iron grill pan preheated to 450°F for similar results.
Nutrition
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