Carne Asada with Tomato Jalapeno Sauce
Elevate your grilling game with this bold and flavorful Carne Asada with Tomato Jalapeño Sauce! This recipe combines tender, marinated skirt or flank steak with the zesty, smoky kick of a charred tomato and jalapeño sauce. The marinade, featuring citrusy orange and lime juices, soy sauce, and aromatic spices like cumin and chili powder, ensures the steak is bursting with vibrant flavor. Meanwhile, the sauce, made by roasting fresh Roma tomatoes and jalapeños to perfection, adds a spicy, tangy complement that takes this dish to the next level. Ready in under an hour (plus marinating time), this recipe is perfect for summer barbecues, taco nights, or festive gatherings. Serve it sliced thin over tortillas, rice, or salad, and garnish with fresh cilantro for a mouthwatering meal everyone will love.
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Recipe Information
Ingredients
- 1 lb Skirt steak or flank steak
- 0.25 cup Orange juice
- 0.25 cup Lime juice
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 2 tbsp Fresh cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 Roma tomatoes
- 2 Jalapenos
- 0.5 White onion, chopped
- 1 Garlic clove
- 1 tbsp Lime juice
- 0.5 tsp Salt
- 2 tbsp Fresh cilantro leaves
Instructions
In a medium-sized bowl, prepare the marinade by combining orange juice, lime juice, soy sauce, olive oil, minced garlic, ground cumin, chili powder, fresh cilantro, salt, and black pepper.
Place the steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat the grill to high heat. Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
Grill the steak for about 3-5 minutes per side, depending on your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
While the steak is grilling, prepare the tomato jalapeno sauce. Roast the Roma tomatoes and jalapenos on the grill or in a dry skillet over medium-high heat until charred, about 6-8 minutes.
Remove the charred skins from the jalapenos (optional for milder heat). In a blender or food processor, combine the roasted tomatoes, jalapenos, chopped onion, garlic clove, lime juice, salt, and cilantro leaves. Blend until smooth.
Taste and adjust seasoning as needed. If the sauce is too thick, you can thin it with a little water.
Serve the sliced carne asada with the tomato jalapeno sauce on the side or drizzled over the top. Garnish with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.4 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 808 mg | 17% | |
*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.
