Description
This authentic Mexican carne asada features tender skirt or flank steak marinated in a bright citrus, garlic, and chile blend, then grilled to juicy perfection with lightly charred edges. The marinade infuses deep flavor while keeping the meat moist and flavorful. It’s perfect for tacos, burritos, or serving alongside rice and beans. If you enjoy bold grilled dishes, you might also like Bbq Wings.
Ingredients
- 3 pounds skirt or flank steak (trimmed, excess fat removed)
- 1/4 cup olive oil (extra virgin preferred)
- 3/4 cup fresh orange juice (from about 2 large oranges)
- 1/4 cup fresh lime juice (from about 2 limes)
- 3 tablespoons white wine vinegar (or apple cider vinegar as substitute)
- 1 small onion (finely chopped)
- 1–2 serrano peppers (minced, or jalapeño for milder heat)
- 4 cloves garlic (minced fresh)
- 1/4–1/2 cup fresh cilantro (chopped)
- 1 tablespoon ancho chili powder (optional, for smoky flavor)
- 1 tablespoon Mexican oregano (crushed lightly)
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt (fine grain)
- 1/2 teaspoon black pepper (freshly ground)
Instructions
- Prepare Marinade (70°F, 5 minutes): In a bowl, whisk olive oil, citrus juices, vinegar, onion, peppers, garlic, cilantro, and spices until fully combined and aromatic.
- Blend Option (70°F, 2 minutes): For a smoother marinade, pulse ingredients in a blender until slightly thickened and evenly mixed.
- Marinate Steak (40°F, 2–12 hours): Place steak in a sealable bag, pour marinade over, and massage thoroughly until coated; refrigerate until the meat darkens slightly and smells citrusy.
- Preheat Grill (450–500°F, 10–15 minutes): Heat grill to high until grates are very hot and lightly smoking.
- Remove and Pat Dry (70°F, 5 minutes): Take steak out, discard marinade, and pat lightly dry so the surface sears instead of steaming.
- First Side Grill (450–500°F, 8–10 minutes): Place steak on grill; cook until deep grill marks form and edges begin to crisp.
- Flip and Finish (450–500°F, 8–10 minutes): Turn steak and cook until internal temperature reaches 135°F for medium-rare and juices rise to the surface.
- Rest Meat (70°F, 10 minutes): Transfer to a board and let rest until juices redistribute and surface relaxes.
- Slice Properly (70°F, 5 minutes): Slice thinly against the grain; pieces should be tender and easy to pull apart.
- Serve (Warm, immediate): Serve hot with tortillas or sides; edges should be slightly crisp with juicy centers.
Notes
- Substitution: Use flank steak for a leaner option or skirt steak for richer flavor.
- Make-ahead: Marinade can be prepared up to 2 days in advance and stored refrigerated.
- Storage: Cooked carne asada keeps in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a skillet over medium heat (350°F) for 3–5 minutes or until heated through without drying out.
- Serving ideas: Great in tacos, burritos, salads, or alongside grilled vegetables and rice.
- Heat control: Remove seeds from peppers for less spice or add more for extra kick.
Nutrition
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