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Carne asada is very versatile. You can can use it for several Mexican dishes, such as tacos, burritos, quesadillas or nachos. It’s also great on it’s own with a side of cilantro lime rice.
This is my go-to recipe for carne asada with a marinade that’s full of flavor and it's so easy to cook on an outdoor grill or on the stovetop.
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Servings: 6 servings
2 pounds flank or skirt steak
1 lime, juiced
1 orange, juiced
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon ground cumin
1 jalapeño, seeded and minced
1/2 cup fresh cilantro leaves, chopped
1/3 cup olive oil
2 tablespoons apple cider vinegar
salt and freshly ground black pepper, to taste
In a gallon size resealable bag, combine lime juice, orange juice, lemon juice, garlic, cumin, jalapeño, cilantro leaves, olive oil, apple cider vinegar, salt and pepper. Gentle shake the bag to mix it up.
Place the entire steak into the resealable bag and seal it up tight. Make sure all the meat is well coated with the marinade, gently squeezing the bag to coat. Refrigerate for 2 to 4 hours to marinate, turning the bag occasionally.
When ready to grill, heat an outdoor grill or indoor grill pan (or cast-iron skillet) to high heat. Make sure the grill pan or skillet is hot before you start to cook the meat. Cook the steak for 7 to 10 minutes on each side—until it reaches desired doneness. See temperature chart below. Let rest for 5 minutes. Thinly slice steak against the grain and serve.
Temperature chart for doneness: Use an instant-read thermometer so that you can cook the steak to your desired level of doneness. Internal temperatures for steak are as follows (measured in the thickest part of the steak):
Rare: 125°F or 52°C (remove from the grill at 120°F or 49°C.)
Medium-rare: 135°F or 57°C (remove from the grill at 130°F or 54°C.)
Medium: 145°F or 63°C (remove from the grill at 140°F or 60°C.)
Medium-well: 150°F or 66°C (remove from the grill at 145°F or 63°C.)
Well done: 160°F or 71°C (remove from the grill at 155°F or 68°C.)
FDA note: The FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C.
Calories: 344kcal; Carbohydrates: 1g; Protein: 32g; Fat: 23g; Saturated Fat: 5g
Cholesterol: 95mg; Sodium: 489mg; Potassium: 469mg; Vitamin A: 125IU
Vitamin C: 4.4mg; Calcium: 16mg; Iron: 3mg
Nutrition information provided is an estimate and will vary based on brands of ingredients used.
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