The Best Carne Asada I Have Ever Had
Unlock the secret to bold, mouthwatering flavors with "The Best Carne Asada I Have Ever Had," a recipe that transforms simple flank or skirt steak into a vibrant, tender masterpiece. This classic Mexican-inspired dish features a citrusy marinade bursting with orange and lime juice, smoky paprika, earthy cumin, and the heat of jalapeño for a perfect balance of zest and spice. The steak is grilled to perfection over high heat, delivering a charred exterior and succulent, juicy interior that will leave your taste buds craving more. Whether served with warm tortillas, fresh lime wedges, or topped with salsa and guacamole, this steak is sure to steal the spotlight of your next cookout. Ready in just 25 minutes of hands-on effort, this recipe is your new go-to for authentic carne asada bursting with flavor.
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Recipe Information
Ingredients
- 2 lbs Flank steak or skirt steak
- 1 cup Orange juice
- 0.5 cup Lime juice
- 0.333 cup Soy sauce
- 0.25 cup Olive oil
- 0.25 cup Cilantro, chopped
- 4 cloves Garlic cloves, minced
- 1 pepper Jalapeño, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 whole Lime wedges (for serving)
- 12 pieces Corn or flour tortillas (optional)
Instructions
In a large mixing bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, chopped cilantro, minced garlic, minced jalapeño, ground cumin, chili powder, smoked paprika, salt, and black pepper to create the marinade.
Place the flank or skirt steak in a large resealable plastic bag or a glass baking dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to high heat. If using a charcoal grill, prepare for direct heat grilling.
Remove the steak from the marinade, allowing any excess to drip off. Discard the leftover marinade.
Place the steak on the preheated grill. Cook for 4-6 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
Remove the steak from the grill and let it rest for 5-10 minutes to retain its juices.
Slice the carne asada against the grain into thin strips for maximum tenderness.
Serve warm with lime wedges for extra flavor. Pair with tortillas if desired, and garnish with additional cilantro or your favorite toppings such as salsa, guacamole, or diced onions.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6146 mg | 267% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 32.7 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5077 mg | 108% | |
*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.
