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Carne Asada
Recipe Date:
September 30, 2024
Serving Size:
8
Prep Time:
120 Minutes
Difficulty:
Easy
Measurements:
Imperial (US)
Carne Asada is always a crowd pleaser! Enjoy as tacos, burritos, or as a topping for a healthful salad for lunch but don’t forget the extras…guacamole, salsa, cilantro and lime will take it to the next level.
Ingredients
- 1/2 cup chopped cilantro
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons white wine vinegar or whatever you enjoy
- 4 cloves minced garlic
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ancho chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds flank or skirt steak
Directions
- In medium bowl, whisk all of the ingredients except for the steak. Set aside 1/4 cup of marinade and refrigerate for later use.
- Place steak in large baking dish or ziploc bag and pour the marinade on top, being sure to coat on all sides. Refrigerate for 2 to 4 hours at most.
- Remove the steak from the marinade and discard the excess liquid. Pat the steak dry and drizzle with a touch of olive oil, just enough to coat each side. Season lightly with salt and pepper on both sides.
- Preheat the grill for direct heat grilling at high heat, grill steaks with lid closed for 4 – 8 minutes depending on thickness and level of doneness preferred. Brush with reserved marinade a few times during the grilling process.
- Remove from heat and let rest for 5 minutes, slice against the grain and serve.
