Carne Asada
Carne asada is made with thin, juicy cuts of skirt, flank or flap steak. The steak is marinated in a zesty mix of orange and lime juice, garlic, and spices, then grilled until it is perfectly charred and smoky.
Ingredients
- 1 1/2 to 2 lbs skirt, flank or flap steak
- 4 whole cloves garlic, peeled
- 1 jalapeno, roughly chopped (remove membranes and seeds if you want less heat)
- 1 cup fresh cilantro, remove large stems
- 1/2 cup olive or avocado oil
- 1 large orange, juiced
- 2 limes, juiced
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano (Mexican oregano if you have it)
- Sea salt and freshly ground pepper, to taste
Instructions
- Place the garlic cloves, jalapeno, cilantro, olive oil, orange juice, lime juice, cumin, chili powder, oregano and salt and pepper into a blender. Blend the ingredients until smooth. After ingredients are blended taste and add more salt and pepper if needed.
- Place the steak in a large baking dish. Pour marinade evenly over the entire steak and spread out to cover all the edges with a spoon.
- Cover with plastic wrap and refrigerate the marinated steak for 4-6 hours.
- When steak is marinated, remove it from the refrigerator to a plate or sheet pan and let it sit at room temperature for about 30 minutes before grilling.
- Heat a grill over high heat and grill the steak for 4-6 minutes per side. Try not to turn the steak over until it has finished cooking on each side so you have nice grill marks. For a medium (pink center) steak cook to 140 degrees F or 60 degrees C. Remove from grill when temperature reaches 136 degrees F or 58 degrees C.
- Remove the steak from the grill to a large baking sheet and tent tin foil over it. Let the steak rest for 10 minutes.
- Slice the steak thinly across the grain of the meat.
- Serve steak with sides such as rice and beans or with charred corn tortillas, pico de gallo, and guacamole. If making tacos, serve in tortillas with chopped cilantro, chopped red or yellow onion, lime wedges and queso fresco.
- To make guacamole use 1 avocado and add juice of 1/2 lime, garlic salt to taste and if you have it add a few spoonfuls of pico de gallo.
- Notes: *Try adding 1/2 bottle of beer, a little soy sauce, or a few diced red, white or green onions to the marinade. *Use an instant read thermometer to check the doneness of your meat. *Leftover carne asada can be stored in the refrigerator in tin foil, a storage bag or air-tight container for 3-5 days. *Corn tortillas can be charred on the clean grill for 1-2 minutes per side over medium high heat or on a gas stove top over a medium flame for about 15 seconds per side. You can also heat tortillas in a frying pan on the stovetop for about 45 seconds per side over medium to medium high heat. Watch closely so they don't burn. *Carne asada can be used in many dishes such as tacos, enchiladas, burritos, etc. *Nutrition information does not include taco ingredients.
Nutrition
Serving: 1gCalories: 423kcalCarbohydrates: 7gProtein: 24gFat: 34gSaturated Fat: 10gCholesterol: 69mgSodium: 457mgPotassium: 426mgFiber: 2gSugar: 3gVitamin A: 443IUVitamin C: 27mgCalcium: 42mgIron: 3mg
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