Description
Carne Asada is a flavorful Mexican grilled steak marinated in a vibrant blend of cilantro, citrus juices, garlic, and spices, then perfectly grilled to juicy medium-rare. This classic dish is perfect for gatherings and serves as a delicious centerpiece for tacos, salads, or on its own.
Ingredients
Marinade
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup olive oil
- 1/4 cup reduced sodium soy sauce
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
Main Ingredient
- 1 1/2 pounds flank steak
Instructions
- Prepare the Marinade: In a medium bowl, thoroughly mix chopped cilantro, olive oil, reduced sodium soy sauce, freshly squeezed orange juice, lime juice, minced garlic, diced jalapeno, ground cumin, and 1 teaspoon of freshly ground black pepper. Set aside 1/2 cup of this mixture in the refrigerator to use as a sauce for serving later.
- Marinate the Steak: Place the flank steak into a gallon-sized resealable plastic bag or a large bowl. Pour the remaining cilantro marinade over the steak, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, flipping the bag occasionally to evenly marinate the meat.
- Preheat the Grill: Heat your grill to high heat to get a good sear on the steak. This will enhance the flavor and create a delicious crust on the flank steak.
- Season and Grill the Steak: Remove the steak from the marinade and pat both sides dry with paper towels to ensure a good sear. Season the steak generously with kosher salt and additional freshly ground black pepper to taste. Place the steak on the hot grill and cook for about 3 to 6 minutes per side, depending on thickness and desired doneness. Aim for an internal temperature of 125-130°F for medium-rare doneness.
- Rest and Slice: Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to retain juices. Then, slice the steak thinly against the grain to maximize tenderness. Serve the sliced carne asada alongside the reserved 1/2 cup cilantro marinade to drizzle on top or dip as desired.
Notes
- For best flavor, marinate the steak overnight.
- Use a meat thermometer to ensure perfect medium-rare doneness.
- Flank steak is recommended, but skirt steak can be used as a substitute.
- Serve with warm tortillas, grilled vegetables, or a fresh salad for a complete meal.
- Adjust jalapeno quantity according to preferred heat level.
