Description
This Easy Carne Asada recipe features tender, flavorful grilled flank steak marinated in a vibrant citrus and herb blend. Perfectly seasoned with garlic, cilantro, and spices, this quick and simple marinade infuses the meat with mouthwatering flavor, making it ideal for tacos, burritos, or served alongside rice and beans.
Ingredients
Scale
Marinade Ingredients
- 1 orange (zested)
- ¾ cup orange juice (freshly squeezed)
- 1 lime (zested)
- ¼ cup lime juice (freshly squeezed)
- ¼ cup olive oil
- ¼ cup light soy sauce
- 5 cloves garlic (minced)
- 1 bunch cilantro (chopped)
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 ½ teaspoons kosher salt (for marinade)
Meat and Seasoning
- 2 teaspoons kosher salt (for seasoning steak)
- 2 pounds flank steak (or skirt steak)
Instructions
- Make the Marinade: In a mixing bowl, combine the orange zest and juice, lime zest and juice, olive oil, light soy sauce, minced garlic, chopped cilantro, oregano, smoked paprika, cumin, and 1 ½ teaspoons kosher salt. Stir thoroughly to blend all the flavors together.
- Prepare the Meat: Lay the flank steak flat on a cutting board or platter. Season both sides evenly with 2 teaspoons of kosher salt, then pat the salt into the meat to ensure it adheres well.
- Marinate the Steak: Place the seasoned steak into a large ziplock bag or a deep casserole dish. Pour the prepared marinade over the steak, ensuring it is fully coated. Seal the bag tightly or cover the dish with plastic wrap, and refrigerate for a minimum of 2 to 4 hours, or up to 24 hours for deeper flavor penetration.
- Preheat the Grill: Heat your grill to a high temperature, between 400-450°F (204-232°C). This high heat is essential for achieving the characteristic sear of carne asada.
- Grill the Steak: Place the marinated steak directly on the grill grates. Allow it to cook undisturbed for a few minutes, then flip it to the other side. Continue flipping every couple of minutes to promote even cooking and prevent excessive charring or graying.
- Cook to Desired Doneness: Grill the steak until it is about 5 degrees Fahrenheit below your preferred doneness level, as the meat will continue to cook slightly after removal because of carryover heat.
- Rest and Slice: Remove the steak from the grill and let it rest for 10 minutes to redistribute the juices. After resting, slice the steak thinly against the grain to maximize tenderness.
- Serve: Serve the sliced carne asada in warm tortillas or as desired, accompanied by your favorite toppings such as salsa, guacamole, or chopped onions and cilantro.
Notes
- Marinating for at least 2 hours enhances flavor, but 24 hours is optimal for maximum tenderness and taste.
- Slicing against the grain is crucial for tender bites.
- Use fresh citrus juice for best flavor; bottled juice can alter the marinade taste.
- Adjust grilling time based on steak thickness and desired doneness.
- Flank steak and skirt steak are both excellent choices, with skirt steak having a slightly more pronounced beef flavor.
- Optional toppings like pico de gallo or sour cream complement the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: carne asada, grilled steak, Mexican tacos, marinated flank steak, easy carne asada, grilled skirt steak, citrus marinade
