Description
Sizzling carne asada brings Mexican grilling tradition to life with marinated beef slices charred to perfection. Zesty lime, cilantro, and smoky notes create a memorable meal you’ll savor with friends and family.
Ingredients
Scale
- 1.5–2 lbs (680–907 g) skirt or flank steak
- ⅓ cup (80 ml) vegetable oil
- ⅓ cup (80 ml) orange juice
- 3 tbsps (45 ml) lime juice
- 1.75 tsps kosher salt
- 1 tsp ground cumin
- 0.5 tsp freshly ground black pepper
- 4 cloves garlic, finely chopped
- 0.25 cup (15 g) fresh cilantro, finely chopped
- 0.5 medium jalapeño, finely chopped
- Vegetable oil, for grilling or stovetop cooking
Instructions
- Marinade Creation: Blend vegetable oil, kosher salt, ground cumin, and black pepper in a large container, infusing with fresh orange and lime juices to create a vibrant citrus foundation.
- Flavor Enhancers: Incorporate minced garlic, jalapeño (seeds optional for heat control), and finely chopped cilantro leaves and stems, whisking until the mixture becomes aromatic and well-integrated.
- Meat Preparation: Cut flank or skirt steak into uniform 3-4 inch pieces, thoroughly coating with the marinade and refrigerating for 2-8 hours to allow deep flavor penetration.
- Temperature Readiness: Remove steak from refrigerator, letting it reach room temperature while preparing the cooking surface – whether grill set to 500ºF, broiler, or stovetop skillet.
- Cooking Technique: For grilling, place steak on clean, oiled grates, cooking 3-4 minutes per side; alternatively, use broiler or heavy skillet, ensuring even heat distribution and watching for perfect char.
- Resting and Serving: Allow cooked meat to rest for 5 minutes, then slice thinly across the grain, maximizing tenderness and presenting with optional fresh cilantro garnish.
Notes
- Marinate Strategically: Let steak absorb citrus and spice flavors for minimum 2 hours, maximum 8 hours to prevent meat from becoming mushy.
- Temperature Matters: Bring meat to room temperature before cooking to ensure even heat distribution and more consistent results.
- Slicing Technique: Cut against meat’s grain at a 45-degree angle to guarantee maximum tenderness and prevent tough, chewy texture.
- Resting is Crucial: Allow cooked steak to rest for 5 minutes, letting juices redistribute and preventing dry, stringy meat when slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg