Carne Asada

No ratings yet

Tender and juicy flank steak marinated in fresh citrus juices, garlic, herbs and spices, carne asada is a staple at Mexican restaurants and it's easy to make at home on the grill.

Prep Time15

Cook Time10

Marinating Time4

Total Time4 25

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 520kcal

Author: Jessica Lawson

Equipment

Gas or Charcoal Grill

Ingredients

2 pounds flank steak

Marinade Ingredients

6 cloves garlic finely minced
⅓ cup avocado oil or other high smoke point oil
¼ cup soy sauce
2 tablespoons apple cider vinegar
1 orange juiced
1 lemon juiced
1 lime juiced
1 jalapeño pepper finely diced
1 teaspoon ground cumin
1 teaspoon oregano Mexican oregano preferred
⅓ cup cilantro leaves and stems finely chopped
salt and black pepper to taste

Instructions

Whisk together all of the marinade ingredients in a medium bowl. Reserve a few tablespoons on the side and place in the refrigerator to use later.
Add the steak to a shallow dish or Ziploc bag and pour over the marinade, making sure that it is completely coated. If using a dish, cover it with a lid or plastic wrap.
Place the meat in the refrigerator to marinate for at least one hour and up to 8 hours.
When you're ready to cook, take the meat out of the refrigerator and let it sit in the marinade at room temperature for 15-30 minutes and preheat the grill to 400-500 degrees.
Remove the steak from the marinade and discard the excess.
Grill the steak for 3-6 minutes per side until the internal temperature reads 130 degrees for medium rare. Brush the reserved marinade over the steak during the last minute or two of cooking.
Remove steak from the heat and let it rest on a cutting board for 5-10 minutes. Slice thinly against the grain and serve.

Notes

Any high smoke point oil like vegetable, canola or grapeseed oil can be substituted for avocado oil. Do not use olive oil.

Nutrition