Description
Sizzling Mexican Carne Asada brings bold flavors straight from traditional grilling techniques. Juicy marinated beef slices deliver authentic southwestern zest, promising a delicious meal that will transport you to street-side Mexican cuisine.
Ingredients
Scale
Protein:
- 2 lbs (900g) skirt steak or flank steak
Liquid Ingredients:
- ⅓ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
Spices and Herbs:
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon oregano (Mexican oregano if available)
- ½ teaspoon red pepper flakes (optional)
- ¼ cup chopped fresh cilantro
Instructions
- Prepare a vibrant marinade by combining zesty citrus juices, aromatic herbs, and robust spices in a spacious container, creating a flavor-packed bath for the meat.
- Submerge the flank steak completely in the marinade, ensuring every fiber absorbs the intense seasoning. Refrigerate for a minimum of two hours, allowing the flavors to penetrate deeply and tenderize the protein.
- Heat your grilling surface to an intense temperature, creating the perfect environment for achieving a beautifully caramelized exterior while maintaining a juicy interior.
- Carefully remove the steak from the marinade, letting excess liquid drip away. Pat the meat dry to promote optimal searing and prevent steaming.
- Place the steak on the scorching hot grill, listening for the satisfying sizzle that signals the beginning of a perfect crust formation.
- Cook each side for approximately 3-4 minutes, rotating once to create appealing crosshatch grill marks. Aim for a medium-rare doneness that preserves the meat’s natural tenderness.
- Transfer the grilled steak to a cutting board and allow it to rest, letting the internal juices redistribute and ensure maximum flavor and moisture.
- Using a sharp knife, slice the meat against the grain into thin, elegant strips that showcase the steak’s perfect texture and caramelized exterior.
- Accompany the carne asada with warm tortillas, fresh cilantro, lime wedges, vibrant salsa, creamy guacamole, and your favorite traditional Mexican side dishes for an authentic culinary experience.
Notes
- Choose flank or skirt steak for authentic, traditional flavor and best texture.
- Marinate meat at room temperature to help seasonings penetrate deeper and ensure even cooking.
- Pat steak completely dry before grilling to achieve perfect caramelized exterior and beautiful grill marks.
- Allow meat to rest after cooking so juices redistribute, creating more tender and succulent slices.
- Slice against the grain at a 45-degree angle to break down muscle fibers and maximize tenderness.
- Experiment with marinade by adding orange juice or beer for extra depth and tenderizing effect.
- Use a meat thermometer to guarantee precise doneness without overcooking.
- Consider gluten-free option by using tamari instead of soy sauce in marinade.
- For vegetarian adaptation, replace steak with portobello mushrooms or firm tofu, maintaining similar marinade techniques.
- Leftover carne asada works wonderfully in tacos, salads, or burrito bowls within 3-4 days when stored properly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 469
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 100 mg