This Carne Asada recipe can step up your Mexican Night big time. The meat marinates overnight to help it tenderize. Once cooked, you can serve with your favorite rice and veggies or make tacos out of the meat. Be sure to set aside some of the marinade before marinating the steak so that you can drizzle it over the cooked steak for an extra pop of flavor. The citrus and herbs are a total win!
Carne Asada
Course: Main, MeatCuisine: MexicanDifficulty: MediumServings
6
servingsPrep time
25
minutesCooking time
40
minutesMarinating time
2-24
hoursResting time
10
minutesIngredients
3/4 cup orange juice, strained no pulp
1/4 cup olive oil
1/4 cup cilantro, chopped
1/4 cup lime juice
3 Tbsp. lemon juice
3 Tbsp. white wine vinegar
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. fresh black pepper
1 large jalapeno, minced
6 garlic cloves, minced
2 1/2 lbs. flank steak (2 pieces)
Directions
- In a large glass bowl with a lid, whisk together orange juice, olive oil, chopped cilantro, lime and lemon juice, white wine vinegar, cumin, salt, pepper, minced jalapeno and minced garlic.
- Spoon out 1 cup of marinade to set aside.
- Place flank steak in the marinade in the large mixing bowl. Coat the steak with marinade. Cover with lid (or plastic wrap if bowl does not have a lid). Refrigerate for at least 2 hours or up to 24 hours. Periodically, flip the meat in the marinade while it is marinating.
- When ready to cook, lightly brush grill pan with olive oil. Preheat grill pan to medium high heat.
- Remove steak to a board or tray and lightly dry off with paper towels on both sides.
- When grill pan is heated, place steak on hot pan and cook for 6-8 minutes per side until rare or medium rare. Repeat with second piece of steak.
- Remove steak from grill pan and rest covered with aluminum foil for 10 minutes. Thinly slice and serve with reserved marinade.
