Carne Asada
Flank or skirt steak marinated in orange and lime juice with garlic, jalapeño, cilantro and cumin, grilled over high heat and sliced for tacos or plates. Serves 6.
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Carne asada simply means grilled meat, and along the border it means a weekend cookout: thin steak soaked in citrus and garlic, grilled hot and chopped for tacos.
Orange juice adds a little sweetness and lime adds brightness. Serve it in corn tortillas with onion, cilantro and salsa, or on a plate with rice and charro beans.
Ingredients
- 2 pounds flank or skirt steak
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Corn tortillas, chopped onion, cilantro, salsa and lime wedges, for serving
Instructions
- Marinate. Mix all the marinade ingredients, add the steak and turn to coat. Refrigerate for 4 to 8 hours.
- Heat the grill. Heat a grill to high and oil the grates.
- Grill. Remove the steak from the marinade and grill for 4 to 6 minutes per side, until charred and 130°F for medium-rare.
- Rest and slice. Rest 10 minutes, then slice thinly across the grain or chop for tacos.
- Serve. Serve with warm corn tortillas, onion, cilantro, salsa and lime.
Tips
- A cast-iron grill pan works if you cannot grill outdoors.
- Leftovers make excellent nachos and breakfast tacos.
Questions about this recipe
- What is the best cut for carne asada?
- Flank or skirt steak; both take well to marinades and quick, hot grilling.
- How long should carne asada marinate?
- At least 4 hours and up to 8; longer and the citrus makes the meat mushy.
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