Mexican · Main · Easy
Carne Asada
Citrus and garlic marinated flank steak, grilled over screaming heat and sliced thin. Taco night will never be the same.
The whole recipe in 60 seconds
Carne Asada, in 5 ideas
- Do not marinate more than 8 hours. The citrus starts to cook the meat and makes it mushy.
- Pat the steak dry before grilling. Wet meat steams instead of searing.
- Slicing against the grain is critical for flank steak. Look for the lines and cut across them.
- Rest the meat. Cutting too early spills all the juice onto the board.
- Skirt steak is traditional and even more flavorful, but it cooks faster so watch it.
What you need
Ingredients
- 2 lbs flank steak or skirt steak
- 1/3 cup lime juice
- 1/3 cup orange juice
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 1 jalapeno, minced
- 1/2 cup cilantro, chopped
- 2 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- Warm tortillas, onion, cilantro, and lime, for serving
How to make it
Directions
- Whisk the lime juice, orange juice, oil, garlic, jalapeno, cilantro, cumin, salt, and pepper.
- Pour over the steak in a zip top bag. Marinate in the fridge 4 to 8 hours.
- Remove from the marinade and pat dry. Let sit at room temperature 30 minutes.
- Grill over the hottest heat you can manage, 4 to 5 minutes per side for medium rare.
- Rest 10 minutes under foil.
- Slice thin against the grain. Serve in tortillas with onion, cilantro, and lime.
Flank steak goes on sale regularly. Buy extra, marinate, and freeze in the marinade for instant carne asada later.