Description
This Carne Asada recipe features tender flank steak marinated in a zesty blend of fresh cilantro, citrus juices, garlic, and spices, then grilled to perfection. The steak is served sliced thin and accompanied by a flavorful reserved marinade, making it a classic and vibrant dish perfect for gathering and enjoying authentic Latin flavors.
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 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
Steak
- 1 1/2 pounds flank steak
Instructions
- Prepare the marinade: In a medium bowl, combine chopped cilantro, olive oil, reduced sodium soy sauce, freshly squeezed orange juice, lime juice, minced garlic, diced jalapeño, ground cumin, and 1 teaspoon of freshly ground black pepper. Set aside 1/2 cup of this mixture by refrigerating it until ready to serve.
- Marinate the steak: Place the flank steak in a gallon-sized Ziploc bag or large bowl. Add the remaining cilantro marinade to the steak, ensuring it is evenly coated. Seal and refrigerate the steak for at least 4 hours or overnight, turning the bag occasionally for even flavor absorption. When ready, drain the steak from the marinade.
- Preheat and prepare the grill: Preheat your grill to medium-high heat. While the grill heats, pat both sides of the marinated steak dry using paper towels to promote better searing. Season generously with kosher salt and freshly ground black pepper to taste.
- Grill the steak: Place the steak on the preheated grill and cook for about 6 minutes per side for medium-rare, flipping only once to ensure a nice char and even cooking. Adjust the time slightly for preferred doneness. After grilling, let the steak rest for 5 minutes to allow juices to redistribute.
- Slice and serve: Using a sharp knife, thinly slice the rested steak against the grain. Serve slices with the reserved 1/2 cup cilantro marinade drizzled on top or as a dipping sauce to enhance the fresh, vibrant flavor of the carne asada.
Notes
- Marinating overnight intensifies the flavor and tenderness of the steak.
- Patting the steak dry before grilling ensures a better sear and prevents steaming.
- Always slice flank steak against the grain to maximize tenderness.
- The reserved marinade can be used as a sauce or drizzle for additional flavor when serving.
- If you prefer less heat, remove the seeds from the jalapeño carefully before dicing.
