Carne Asada Grilled Steak
Savor the vibrant, smoky flavors of Carne Asada Grilled Steak, a crowd-pleasing recipe that transforms simple flank or skirt steak into a fiesta of taste! This Mexican-inspired dish features a tangy, citrusy marinade made with freshly squeezed orange and lime juices, a hint of soy sauce, and aromatic spices like cumin, chili powder, and smoked paprika. Fresh cilantro and minced garlic add a burst of freshness, while optional diced jalapeño gives it a touch of heat. Perfectly grilled to a tender, juicy finish, this steak is sliced thin against the grain and can be served in warm tortillas with salsa and guacamole or paired with classic sides like rice and beans. Ready in just minutes of cooking time, this recipe is your go-to for a quick, flavorful summer barbecue or vibrant weeknight dinner!
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Recipe Information
Ingredients
- 2 lbs Flank steak (or skirt steak)
- 1 cup Orange juice (freshly squeezed)
- 0.5 cup Lime juice (freshly squeezed)
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 4 cloves Fresh garlic (minced)
- 0.5 cup Cilantro (chopped)
- 1 tsp Ground cumin
- 1 tbsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Jalapeño (seeded and diced, optional)
Instructions
Combine the orange juice, lime juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, chili powder, smoked paprika, salt, pepper, and diced jalapeño (if using) in a large mixing bowl to create the marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish, and pour the marinade over the steak. Ensure the steak is fully submerged. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for enhanced flavor.
Preheat your grill to high heat (about 450°F to 500°F). Brush the grill grates with oil to prevent sticking.
Remove the steak from the marinade and let any excess marinade drip off. Discard the remaining marinade.
Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare (or to your desired doneness). Use a meat thermometer, aiming for an internal temperature of 130°F for medium-rare or 140°F for medium.
Once cooked, transfer the steak to a cutting board and let it rest for about 5-7 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for maximum tenderness.
Serve the Carne Asada with warm tortillas, salsa, guacamole, or as a main dish with sides like rice and beans.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5337 mg | 232% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 24.3 g | ||
| Protein | 265.9 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 4258 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
