Carne Asada Recipe
Ingredients
- ½ cchopped cilantro
- ⅓ colive oil
plus more for grilling
- ¼ csoy sauce
- ¼ corange juice)
(about 1 orange
- 2 tbsplime juice)
(about 1 lime
- 2 tbspwhite wine vinegar)
(apple cider vinegar also works
- 4 clovesgarlic
minced
- 1jalapeño pepper
seeded and minced
- 2 tspchili powder
- 1 tspground cumin
- 1 tspdried mexican oregano
- 1 tspancho chili powder
- 1 tspkosher salt
plus more for grilling
- ¼ tspfreshly ground black pepper
plus more for grilling
- 2 lbflank steak or skirt steak
excess fat removed
Directions
- 1
In a medium bowl, whisk together all of the ingredients except for the steak. Set aside ¼ cup of the marinade and refrigerate for later use.
- 2
Place the steak in a large baking dish or Ziploc bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
- 3
Remove the steak from the marinade and discard any excess liquid. Pat the steak dry and drizzle with a touch of olive oil, just enough to coat each side. Season lightly with salt and black pepper on both sides.
- 4
Preheat the grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side. If desired, brush the steak with the reserved marinade a few times during the grilling process for extra flavor.
- 5
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve.
Carne Asada Recipe
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About this Recipe
Craving that authentic, tender, and juicy carne asada you dream about? This recipe delivers the vibrant flavors of Mexico right to your grill, perfect for a delicious main course.
The secret to this incredibly flavorful carne asada lies in its vibrant marinade. A thoughtful blend of fresh cilantro, bright orange and lime juices, savory soy sauce, and aromatic garlic infuses flank or skirt steak with deep, authentic taste. Combined with a kick from jalapeño, chili powder, and Mexican oregano, this marinade ensures every bite is bursting with zesty, savory, and subtly spicy notes, resulting in perfectly tender and juicy grilled steak.
Prepare for a sensory delight. Your kitchen will fill with the enticing aroma of citrus and spices as the steak marinates. Once grilled, you'll be rewarded with a beautifully charred exterior and a succulent, juicy interior. Each bite of this authentic carne asada offers a complex flavor profile: bright and tangy from the fresh citrus, savory from the soy sauce, and a warm, earthy depth from the chili powders and cumin, all balanced by the fresh kick of cilantro and jalapeño. It's a satisfying main course that truly shines.
This versatile recipe works beautifully with either flank steak or skirt steak, allowing you to choose based on availability and preference. If you don't have white wine vinegar on hand, apple cider vinegar makes an excellent substitute in the marinade. For a milder spice level, you can reduce the amount of jalapeño or omit it entirely; for more heat, leave some of the seeds in.
This grilled carne asada is the star of any meal, ideal for a backyard gathering or a flavorful weeknight dinner. Its robust flavors make it perfect served as a main course with your favorite sides.