Description
This Mouthwatering Carne Asada recipe features tender skirt or flank steak marinated in a zesty citrus blend of orange and lime juices, fresh cilantro, garlic, and jalapeño. Grilled to perfection on a hot BBQ or skillet, the steak is thinly sliced and served with warm tortillas, avocado slices, pico de gallo, and lime wedges for a vibrant and flavorful meal perfect for tacos or burritos.
Ingredients
Scale
Marinade Ingredients
- 4 cloves Garlic, minced (or substitute garlic powder)
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 1 bunch Coriander/Cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Black Pepper, freshly ground
- 1/4 cup Olive Oil
- 1 medium Jalapeño, finely chopped (optional for mild heat)
- 2 tablespoons White Vinegar
Main Ingredients
- 1 pound Beef (Skirt or Flank Steak)
- 4 pieces Tortillas
- 1 medium Avocado, sliced
- 1 cup Pico De Gallo or diced Tomato
- 1 bunch Cilantro Leaves (for garnish)
- 2 pieces Lime Wedges (for serving)
Instructions
- Preparation: Gather all marinade ingredients and the beef. Mince the garlic and finely chop the jalapeño and cilantro.
- Combine Marinade: In a large ziplock bag, mix garlic, orange juice, lime juice, cilantro, salt, black pepper, olive oil, jalapeño, and white vinegar until well combined.
- Add Beef: Place the skirt or flank steak into the bag with the marinade, seal tightly, and massage the marinade into the meat to ensure even coating.
- Marinate: Refrigerate the beef in the marinade for anywhere from 1 to 8 hours, but do not exceed 12 hours to avoid over-tenderizing.
- Bring to Room Temperature: Remove the marinated steak from the refrigerator about 20-30 minutes before cooking to allow it to come to room temperature for more even cooking.
- Preheat Cooking Surface: Heat your BBQ grill or a large skillet over high heat. Lightly brush the surface with oil to prevent sticking.
- Cook the Steak: For skirt steak, grill or cook for approximately 3 minutes per side (about 4 minutes per side for medium rare). For flank steak, cook around 4-5 minutes per side until desired doneness.
- Rest the Meat: After cooking, let the steak rest for about 5 minutes to allow juices to redistribute, ensuring a juicy steak.
- Slice Thinly: Slice the beef thinly against the grain to maximize tenderness and flavor.
- Serve: Serve the sliced carne asada with warm tortillas, avocado slices, pico de gallo, cilantro leaves, and lime wedges. Optionally, squeeze fresh lime juice over the steak for extra zest.
Notes
- Marinate the beef for at least 1 hour to infuse flavors, but avoid exceeding 12 hours.
- Substitute lemon juice if orange or lime juice is not available.
- Omit jalapeño for a milder flavor.
- Use freshly ground black pepper for best taste.
- Bring meat to room temperature before cooking for even heat distribution.
- Resting the meat after cooking helps retain juices and tenderness.
- Slicing against the grain is crucial for a tender bite.
- Serve immediately with warm tortillas to enjoy the full flavor experience.
