Carne Asada Recipe
Juicy, flavorful Carne Asada that's perfect for tacos or burritos, marinated to perfection.
There’s something irresistible about the sizzling sound of Carne Asada on a hot grill. The savory aroma dances through the air, mingling with hints of lime and spices, igniting an anticipation that builds with every minute. It’s more than just a meal; it’s a celebration of bold flavors and simple pleasures. Growing up, Carne Asada was a weekend staple in our backyard. My father would carefully marinate the beef, each batch perfected through years of Saturdays spent crafting the perfect blend of spices. His secret was letting the meat soak up all that goodness for hours, allowing each bite to burst with flavor. What makes this version of Carne Asada particularly special is a touch of orange juice in the marinade. It’s a little trick I picked up from a friend while visiting her family in Sonora. The citrus subtly tenderizes the meat, infusing it with a brightness that complements the earthy char from the grill. Serve this at your next family gathering or whenever the mood strikes for something deliciously festive. It pairs well with a crisp cerveza or a tangy margarita, bringing a taste of celebration to any day of the week.
Step-by-Step
- 01Step 1 / 6
In a large bowl, whisk together lime juice, orange juice, olive oil, garlic, jalapeño, cilantro, cumin, smoked paprika, salt, and pepper.
- 02Step 2 / 6
Place the flank steak in a large resealable plastic bag or shallow dish, and pour the marinade over the meat.
Seal or cover and refrigerate for at least 4 hours, or overnight for best results.
- 03Step 3 / 6
Preheat your grill to high heat.
Remove the steak from the marinade and let any excess drip off.
Discard the marinade.
- 04Step 4 / 6
Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness.
The exterior should be nicely charred.
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- 05Step 5 / 6
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- 06Step 6 / 6
Slice the steak thinly against the grain, and serve with warm tortillas and your favorite toppings.
Chef Tips
- •For extra flavor, reserve some marinade before adding the meat and use it as a basting sauce while grilling.
- •Let the meat come to room temperature before grilling for even cooking.
- •If you prefer less heat, omit the jalapeño or reduce the amount.
- •Use a meat thermometer to ensure the steak is cooked to your liking: 130°F for medium-rare, 140°F for medium.
- •Resting the steak after grilling is crucial for juicy tenderness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can marinate the steak up to 24 hours in advance. Grill just before serving for best flavor.
What can I substitute?+
You can use skirt steak instead of flank steak. For a milder flavor, substitute paprika for smoked paprika.
How do I store leftovers?+
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
