Description
Sizzling Carne Asada brings Mexican grilling magic to your kitchen, delivering bold flavors that dance with marinated beef. Juicy, tender slices paired with fresh tortillas promise a quick and delicious meal you’ll crave again and again.
Ingredients
Scale
Meats:
- 2 lbs (900g) skirt steak or flank steak
Liquid Marinade Ingredients:
- ⅓ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
Herbs, Spices, and Seasonings:
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes
- ¼ cup chopped fresh cilantro
Instructions
- Create a flavorful marinade by combining zesty citrus juices, aromatic herbs, and robust spices in a spacious mixing container.
- Immerse the beef cut completely in the liquid mixture, ensuring every surface is thoroughly coated with the vibrant marinade.
- Seal the container or bag securely, then refrigerate to allow the meat to absorb the complex flavor profile for a minimum of two hours, though overnight marination will yield the most intense and tender results.
- Remove the meat from the refrigerator approximately 30 minutes before grilling to bring it to room temperature, which promotes more even cooking.
- Preheat the grill or heavy skillet to high heat, creating optimal conditions for achieving a perfect sear and caramelized exterior.
- Cook the marinated beef quickly over intense heat, turning once to develop a beautifully charred crust while maintaining a juicy interior.
- Let the grilled meat rest for 5-7 minutes after cooking, allowing the internal juices to redistribute and ensure maximum tenderness.
- Slice the carne asada against the grain into thin, elegant strips for serving, enhancing both texture and presentation.
Notes
- Opt for flank or skirt steak for the most authentic and tender Carne Asada, as these cuts absorb marinades beautifully and develop rich, deep flavors.
- Let the meat rest at room temperature for 30 minutes before grilling to ensure even cooking and prevent tough, chewy texture.
- Pat the steak completely dry with paper towels before grilling to achieve a perfect caramelized crust and prevent steaming instead of searing.
- For a gluten-free version, replace soy sauce with tamari and double-check that all marinade ingredients are certified gluten-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg