Description
Carne asada brings Mexican grilling mastery to your plate with tender, marinated beef charred to perfection. Zesty lime, smoky spices, and sizzling meat create an irresistible culinary experience that will transport you straight to street-side taquerias.
Ingredients
Scale
Meat:
- 1.5 to 2 pounds skirt or flank steak
Marinade Liquids:
- ⅓ cup vegetable oil
- ⅓ cup orange juice
- 3 tablespoons lime juice
Seasonings and Herbs:
- 1.75 teaspoons kosher salt
- 1 teaspoon ground cumin
- 0.5 teaspoon freshly ground black pepper
- 4 cloves garlic, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 0.5 medium jalapeño, finely chopped
Cooking Oil:
- Vegetable oil, for grilling or stovetop cooking
Instructions
- Craft a zesty marinade by combining vegetable oil, kosher salt, ground cumin, and black pepper in a large zip-top bag or baking dish.
- Squeeze fresh orange and lime juices directly into the marinade mixture, creating a bright, citrusy base.
- Mince garlic cloves and jalapeño, carefully removing seeds if desiring less heat, then finely chop fresh cilantro leaves and tender stems.
- Whisk all marinade ingredients until thoroughly incorporated and fragrant.
- Prepare the steak by cutting flank or skirt steak into manageable 3-4 inch pieces, ensuring even sizing for consistent cooking.
- Submerge steak pieces in the marinade, gently massaging to ensure complete coverage, then refrigerate for 2-8 hours to allow flavors to penetrate.
- Remove marinated steak from refrigerator and let rest at room temperature while preparing cooking method.
- For grilling, heat outdoor grill to high direct heat around 500ºF, cleaning and lightly oiling grates.
- Pat steak dry, removing excess marinade, and place on hot grill grates, cooking 3-4 minutes per side until desired internal temperature is reached.
- Alternatively, use broiler method by positioning rack close to element and cooking 8-10 minutes, watching for charred edges.
- For stovetop preparation, use a heavy skillet or grill pan on medium-high heat, cooking in batches to prevent overcrowding.
- After cooking, allow steak to rest 5 minutes before slicing thinly across the grain to maximize tenderness.
- Serve immediately, garnishing with additional fresh cilantro if desired.
Notes
- Elevate the flavor by using fresh citrus juice directly squeezed from oranges and limes for a vibrant, zesty marinade.
- Choose flank or skirt steak for optimal tenderness, cutting against the grain to ensure maximum juiciness and easy chewing.
- Customize spice levels by adjusting jalapeño quantities or removing seeds and membranes for a milder heat profile.
- Allow sufficient marinating time between 2-8 hours to help tenderize the meat and deeply infuse citrusy, herbal flavors.
- Pat the steak dry before cooking to achieve perfect sear and caramelization, preventing steaming and promoting beautiful grill marks.
- Rest the meat for 5 minutes after cooking to redistribute juices, guaranteeing a succulent and flavorful eating experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg