Carne Asada

A simple mixture of cilantro, olive oil, orange + lime juice, garlic, and jalapeno make for the most delicious marinade.

What is Carne Asada?

Carne asada, translated to “grilled meat”, is typically made with skirt steak, flap steak or flank steak, marinated in lime juice and then grilled or seared for that charred flavor. Carne asada can be served as a main dish with rice and beans, and can also be served as a filling for burritos, tacos and quesadillas.

If grilling outdoors is not an option, use a grill pan or cast-iron skillet. Heat the pan over high heat and dd a tablespoon of olive oil. Once hot, add the marinated steak and let it cook for about 5 to 7 minutes on each side. Just make sure your kitchen is well-ventilated by turning on your kitchen fan and opening a window a little, because it can get smoky.

Carne Asada

Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours hrs
Total Time: 2 hours 30 minutes
Servings: 6 Servings

Ingredients
2 pounds flank steak or skirt steak
1/4 cup lime juice (about 2 limes)
4 cloves minced garlic
1/2 cup orange juice
1 cup chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon minced jalapeno (1 medium jalapeno)
2 tablespoons distilled white vinegar

Directions
In a gallon-sized resealable bag or on a 9x13 pan, combine 1/4 cup lime juice, 4 cloves minced garlic, 1/2 cup orange juice, 1 cup chopped fresh cilantro, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup vegetable oil, 1 tablespoon minced jalapeno, and 2 tablespoons distilled white vinegar. Massage the bag or stir to mix the ingredients.

Submerge a roughly 2 pounds flank steak or skirt steak into the marinade ensuring all parts of the meat are coated. Seal the bag tightly or cover the pan with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
Preheat an outdoor grill to high heat, about 400 to 450 degrees Fahrenheit (about 204 to 232 degrees Celsius)
Remove the steak from the marinade and discard any excess marinade. Place the steak on the grill and cook for 7 to 10 minutes on each side, until the steak reaches an internal temperature of 130 to 135 degrees Fahrenheit.
Once cooked, remove the steak from the grill and let it rest for 5 to 10 minutes. Slice against the grain to serve.

Notes:
To ensure a very tender and juicy carne asada, cook steak until it has an internal temperature of 130 to 135 degrees Fahrenheit for medium-rare. Don't cook beyond medium (140 to 145 degrees Fahrenheit) since flank or skirt steak becomes tough and chewy when cooked longer. Use a meat thermometer to ensure your carne asada.

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