Carne Asada is a delicious, grilled beef dish that is marinated in a mixture of citrus, garlic, and spices. It's perfect for tacos, burritos, or just on its own with some fresh salsa.
Ingredients
- 2 lbs flank steak or skirt steak
- 2 cloves garlic minced
- 1/2 cup orange juice
- 1/4 cup lime juice freshly squeezed
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cilantro chopped
Instructions
- In a large bowl, combine orange juice, lime juice, minced garlic, olive oil, ground cumin, chili powder, salt, and black pepper. Mix well.
- Place the flank steak in a plastic bag or shallow dish and pour the marinade over the meat. Make sure it is well coated. Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat a grill or grill pan to high heat. Remove the steak from the marinade and shake off excess marinade.
- Grill the steak for 7-10 minutes per side, or until it reaches your desired level of doneness. Allow the steak to rest for 5 minutes before slicing.
- Slice the steak against the grain into thin strips. Garnish with chopped cilantro and serve!
Notes
🔹 Marinate for Flavor:
Let the beef marinate for at least 2 hours, or ideally overnight, to really soak up the flavors. 🔹 Use Skirt or Flank Steak:
These cuts are perfect for carne asada because they cook quickly and stay juicy when sliced thin. 🔹 High Heat Is Key:
Grill over high heat to get a good char on the outside while keeping the inside tender. 🔹 Don’t Overcook:
Aim for medium-rare to medium; overcooking can make the meat tough. 🔹 Rest Before Slicing:
Let the steak rest for 5–10 minutes after grilling to keep the juices inside. 🔹 Slice Against the Grain:
Cutting against the grain ensures every bite is tender and easy to chew.
Let the beef marinate for at least 2 hours, or ideally overnight, to really soak up the flavors. 🔹 Use Skirt or Flank Steak:
These cuts are perfect for carne asada because they cook quickly and stay juicy when sliced thin. 🔹 High Heat Is Key:
Grill over high heat to get a good char on the outside while keeping the inside tender. 🔹 Don’t Overcook:
Aim for medium-rare to medium; overcooking can make the meat tough. 🔹 Rest Before Slicing:
Let the steak rest for 5–10 minutes after grilling to keep the juices inside. 🔹 Slice Against the Grain:
Cutting against the grain ensures every bite is tender and easy to chew.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 20mg