Carne Asada
Citrus-marinated flank steak grilled over high heat until charred outside and juicy within, then sliced thin across the grain. Serve in tacos, burritos, or with rice and beans.
Ingredients
- 2 lbs flank steak (or skirt steak)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1/4 cup white onion, grated
- 1 jalapeno, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
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1
In a bowl or zip-top bag, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1/4 cup grated white onion, 1 minced jalapeno, 1 tsp ground cumin, 1 tsp chili powder, 1 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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2
Add 2 lbs flank steak (or skirt steak) to the marinade and turn to coat. Marinate at room temperature for at least 30 minutes, or refrigerate up to 8 hours.
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3
Heat a gas or charcoal grill to high heat (450 to 500°F). Remove flank steak (or skirt steak) from the marinade and pat lightly dry.
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4
Grill flank steak (or skirt steak) for 4 to 5 minutes per side for medium-rare, or until an internal temperature of 145°F (63°C) is reached.
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5
Transfer flank steak (or skirt steak) to a cutting board and rest for 5 minutes. Slice thinly against the grain.
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6
Arrange on a platter, top with 1/4 cup chopped fresh cilantro, and serve with limes.