Authentic Carne Asada Recipe
User Reviews
4.9
Authentic Carne Asada Recipe
Description
This recipe features a marinade combining orange juice, lime juice, olive oil, soy sauce, apple cider vinegar, to give a balanced mix of acidity and umami that tenderizes and flavors skirt steak or similar cuts. Fresh jalapeño, cilantro, garlic, and green onion add herbaceous and spicy notes, while brown sugar and a range of spices like cumin, chili powder, and smoked paprika create complexity.
The meat is marinated for several hours to absorb flavors fully, then grilled over high heat to sear the exterior while keeping the inside juicy, cooking about 5 to 8 minutes per side depending on thickness. Resting the meat before slicing thinly against the grain results in tender slices ideal for serving with tortillas, beans, rice, or fresh salsa like pico de gallo.
This grilling and marinating approach highlight distinct citrus and smoky notes, making it suitable for casual gatherings or flavorful tacos. The method balances bright, spicy, and savory elements uniquely to carne asada.
Ingredients
- 2 pounds skirt steak flank steak, or beef flap meat
- 1/3 cup orange juice
- 1/4 cup lime juice
- 2 Tablespoons olive oil
- 2 Tablespoons soy sauce
- 2 Tablespoons apple cider vinegar
- 1 jalapeño minced with seeds removed
- 1/2 cilantro chopped, bunch
- 1/4 cup green onion chopped
- 6 cloves garlic minced
- 2 Tablespoons brown sugar
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 3/4 teaspoon black pepper
Instructions
- Place the meat in a large gallon-size zip-tight bag or glass bowl. Mix together all of the remaining marinade ingredients, then pour over the meat. Seal the ziploc bag tightly and squish the marinade around the meat to make sure it is covering all parts of the meat, then place in the refrigerator and allow to marinate for at least 5 hours, up to 12 hours.
- Heat a grill to high heat and clean and lightly oil the grates. When the grill is hot, add the meat and grill to your desired level of doneness, between 5-8 minutes per side, depending on the thickness of the meat.
- Remove the meat from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices. Serve with tortillas, beans, rice, and pico de gallo.
Notes
- Marinate the meat for at least 5 hours and up to 12 hours for optimal flavor infusion and tenderness.
- Slice the cooked steak against the grain to maximize tenderness and ease of chewing.
- Serve with tortillas, rice, beans, and pico de gallo for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 838mg | 35% |
| Potassium | 570mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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