Description
Mexican carne asada combines marinated grilled beef with bold, zesty flavors perfect for tacos and gatherings. Juicy steak slices deliver authentic street-style sizzle you cannot resist.
Ingredients
Scale
- 2 lbs (900g) skirt steak or flank steak
- ⅓ cup (80 ml) olive oil
- ¼ cup (60 ml) fresh lime juice
- ¼ cup (60 ml) fresh orange juice
- 2 tbsps soy sauce
- 2 tbsps apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp oregano (Mexican oregano if available)
- ½ tsp red pepper flakes (optional)
- ¼ cup chopped fresh cilantro
Instructions
- Marinade Preparation: Whisk together citrus juices, chopped herbs, and ground spices in a large non-reactive bowl, creating a powerful flavor infusion for the flank steak.
- Marinating Process: Immerse the flank steak completely in the seasoned liquid, covering every surface. Refrigerate for 2-4 hours, allowing the marinade to tenderize and enhance the meat’s natural flavors.
- Grill Preparation: Preheat the grill to high heat (450-500°F), ensuring a searing-hot surface that will create a perfectly caramelized exterior with deep char marks.
- Meat Prepping: Drain the steak from marinade, thoroughly pat dry with paper towels to guarantee optimal surface browning and prevent moisture interference.
- Grilling Technique: Position the steak on the blazing grill, cooking 3-4 minutes per side. Rotate 45 degrees halfway through each side to develop distinctive crosshatch grill marks, aiming for a medium-rare internal temperature of 135°F.
- Resting Phase: Remove steak from heat and let it rest on a cutting board for 5-7 minutes, allowing internal juices to redistribute and ensure maximum tenderness.
- Serving Presentation: Slice the meat against the grain into thin, uniform strips. Arrange on a platter accompanied by warm tortillas, fresh cilantro, lime wedges, zesty salsa, creamy guacamole, and traditional Mexican garnishes for an authentic culinary experience.
Notes
- Marinate Strategically: Limit marinating time to 8 hours maximum to prevent meat from becoming mushy or overly acidic from citrus juices.
- Temperature Control: Let steak rest at room temperature for 30 minutes before grilling to ensure even cooking and optimal tenderness.
- Cutting Technique: Always slice against the grain to break down muscle fibers, creating more tender and easier-to-chew meat portions.
- Dietary Adaptation: For gluten-free version, use tamari instead of traditional soy sauce and verify all marinade ingredients are gluten-free certified.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 470
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 85 mg