Carne Asada

Name: Carne Asada
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
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

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.

35 minMediumServes 4450 cal/serving

MexicanDinnerGrillHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
5

Transfer flank steak (or skirt steak) to a cutting board and rest for 5 minutes. Slice thinly against the grain.
6

Arrange on a platter, top with 1/4 cup chopped fresh cilantro, and serve with limes.

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Questions

What internal temperature should Carne Asada reach?

The grill runs at about 500 F (about 260 C) in step 3. The longest stretch at that heat is 5 minutes, in step 4. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How long should Carne Asada marinate?

Step 2 reads: "Marinate at room temperature for at least 30 minutes, or refrigerate up to 8 hours." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Can I use another cut instead of flank steak in Carne Asada?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Carne Asada uses 2 lbs flank steak (or skirt steak).

Can I make Carne Asada less spicy?

Yes. The heat in Carne Asada comes from 1 jalapeno, minced and 1 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes.

How long does Carne Asada keep?

Refrigerate what is left of Carne Asada within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Serve it with

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