Go Back Email Link
–+ servings
Close up of sliced Carne Asada steak
Print Recipe
5

Carne Asada

Marinated and grilled flank steak with bright citrus and garlic flavor, sliced thin and served with rice and beans or stuffed into tacos and burritos. It's an easy, crowd-pleasing main that does most of its work hands-off in the marinade.
Prep Time10 minutes
Cook Time15 minutes
Marinating2 hours
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Author: Kristin Maxwell

Ingredients

  • 4 garlic cloves minced
  • 4 tablespoons lime juice about 2 limes
  • 4 tablespoons fresh squeezed orange juice from 1 orange, not sweetened juice
  • 1 jalapeno minced, seeds removed if desired
  • ½ cup canola oil
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • 2 pounds flank steak
  • Salt and black pepper to taste

Instructions

  • To a gallon-size resealable bag, add all ingredients except the steak. Seal the bag and shake to combine.
  • Add the steak to the bag and seal it. Shake to coat, massaging the marinade into the meat so it is completely covered. Refrigerate 2 to 24 hours.
  • Preheat an outdoor grill to medium-high heat (about 400 to 450 degrees F).
  • Remove the flank steak from the marinade and transfer to a plate. Discard the marinade. Season both sides with salt and pepper.
  • Cook the steak on the hot grill for 6 to 8 minutes per side for medium rare.
  • Rest on a cutting board for 5 minutes, then thinly slice against the grain. Serve immediately.
    carne asada steak sliced on a black cutting board with a fork.

Notes

  • Best cut: Flank steak is used here, but skirt steak or sirloin flap work well too. Look for a piece about an inch thick or less.
  • Marinate time: The longer the soak, the better, up to 24 hours. Avoid going past that, as the acid can soften the meat too much.
  • Doneness: Use a meat thermometer and pull the steak at 140 to 145 degrees F for medium rare.
  • Slice against the grain: Cutting across the long fibers keeps every bite tender.
  • Make ahead: Freeze the steak in the marinade (if not previously frozen) and thaw in the fridge overnight before grilling.
  • Storage: Keep leftovers in an airtight container in the fridge for 4 to 5 days, or freeze up to 6 months.

Nutrition

Calories: 454kcal | Carbohydrates: 5g | Protein: 49g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 130mg | Potassium: 839mg | Fiber: 1g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code