Description
This Carne Asada recipe offers a vibrant and flavorful take on marinated grilled flank steak. The citrus and spice-infused marinade tenderizes the beef and infuses it with a bold mix of lime, orange, garlic, and jalapeno, resulting in a juicy and aromatic dish perfect for tacos, burritos, or serving with your favorite sides.
Ingredients
Units
Scale
Marinade Ingredients
- 3 tablespoons olive oil
- 1/4 cup lime juice (freshly squeezed)
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup soy sauce (low sodium)
- 3 cloves garlic (minced)
- 1 jalapeno (minced)
- 1 teaspoon cumin (ground)
- 1 teaspoon chili powder
- 1/2 cup cilantro (fresh, chopped)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Main Ingredient
- 2 pounds flank steak
Instructions
- Prepare the Marinade and Marinate the Steak: In a large ziploc bag, combine olive oil, lime juice, orange juice, soy sauce, garlic, jalapeno, cumin, chili powder, cilantro, salt, and pepper. Reserve ¼ cup of this marinade in a bowl and place it in the refrigerator. Add the flank steak to the bag, seal it tightly, and shake to ensure the steak is fully coated. Refrigerate and let the steak marinate for 2 to 4 hours to absorb all the flavors.
- Preheat the Grill: Heat your grill to approximately 400°F to ensure a hot surface that sears the steak nicely, creating a delicious crust while keeping the inside juicy.
- Grill the Steak: Place the marinated flank steak on the grill and cook for 5 to 7 minutes on each side, adjusting the time based on your preferred doneness level. Once cooked, transfer the steak to a plate and cover it loosely with aluminum foil. Allow the meat to rest for about 5 minutes; this helps retain the juices, making the steak tender and flavorful.
- Slice and Serve: Slice the rested steak thinly against the grain for maximum tenderness. Serve immediately with the reserved marinade poured over or on the side for added flavor. Enjoy as is or use it in tacos, burritos, or with your favorite sides.
Notes
- Marinating the steak for at least 2 hours is crucial for flavor and tenderness; overnight marination can intensify flavors even more.
- Resting the steak after grilling prevents the juices from escaping, resulting in a juicier bite.
- Slicing against the grain breaks down muscle fibers and ensures tenderness.
- If you prefer a spicier kick, add extra jalapeno or a pinch of cayenne pepper to the marinade.
- This recipe works well on a stovetop grill pan if an outdoor grill is unavailable.
Nutrition
- Serving Size: 4 oz (about 1/6 of recipe)
- Calories: 250
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
