Carne Asada Recipe
A delicious carne asada recipe made from marinated flank steak or skirt steak and grilled until tender and juicy. Authentic and delicious!
Ingredients
- ½ cupchopped cilantro
- ⅓ cupolive oil, (plus more for grilling)
- ¼ cupsoy sauce
- ¼ cuporange juice ((about 1 orange))
- 2 tablespoonslime juice ((about 1 lime))
- 2 tablespoonswhite wine vinegar ((apple cider vinegar also works))
- 4 clovesgarlic, (minced)
- 1jalapeño pepper, (seeded and minced)
- 2 teaspoonschili powder
- 1 teaspoonground cumin
- 1 teaspoondried mexican oregano
- 1 teaspoonancho chili powder
- 1 teaspoonkosher salt, (plus more for grilling)
- ¼ teaspoonfreshly ground black pepper, (plus more for grilling)
- 2 poundsflank 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.