Carne Asada
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
5
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Course
Main Course
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Cuisine
Mexican
Carne Asada
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A must try Mexican recipe! Flank (or skirt steak) is marinated in a fresh, savory marinade thats rich in spices, herbs and bright citrus flavor, then it's cooked over a hot grill to lend that crave-able charred flavor to the exterior of the meat. From there it's sliced thin and served alone or as an ingredient in some of your favorite Mexican dishes.
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Ingredients
- 1/4 cup olive oil
- 1/4 cup orange juice fresh
- 1 tsp lime zest
- 1/4 cup lime juice fresh
- 1 - 3 chipotle pepper to taste (depending on how spicy you want it), minced, canned
- 1 Tbsp adobo sauce from can of chipotle peppers
- 1 Tbsp chili powder
- 1 Tbsp ancho chili powder
- 1 1/2 Tbsp minced garlic fresh
- 1/2 cup chopped cilantro
- 1 1/2 tsp cumin ground
- 1/2 tsp ground coriander
- 1 1/2 tsp granulated sugar
- salt freshly ground
- black pepper freshly ground
- 2 lbs flank steak or skirt steak (I like to look for a cut with some fat marbling)
Instructions
- Make marinade: In a mixing bowl whisk together olive oil, orange juice, lime zest, lime juice, chipotle pepper, adobo sauce, chili powder, ancho chili powder, garlic, cilantro, cumin, coriander and sugar.
- Season mixture with salt and pepper to taste (I use about 1 1/2 tsp salt and 1 tsp pepper).
- Pour half of the mixture into a baking dish just large enough to fit steak, place steak over mixture and press into marinade. Cover top with remaining marinade and spread over to cover.
- Rest in fridge: Cover dish with plastic wrap, transfer to refrigerator to marinade for 2 - 8 hours.
- To cook on grill: Preheat a gas grill over moderately high high heat to about 450 degrees. Grill steak until it's reached desired doneness (see notes). Tip: I like to keep thinner portion of steak (if there is one) over a cooler area of the grill if possible, then the thicker portion right over the direct flame.
- Cook time will really vary based on the thickness of the steak, grill temp and outdoor temp, desired doneness etc. (it could take about 6 - 14 minutes, always use a thermometer to test for doneness inserting into thickest portion in the center. Thinner cuts will cook faster, thicker cuts will take longer).
- Tip: if you are serving in tacos (quesadillas, nachos, etc) then I recommend slicing strips into small pieces.
Notes
- DONENESS TEMPERATURES
- Rare: 125 – 130 (not recommended for food safety)
- Medium rare: 130 – 135 degrees
- Medium: 135 – 145 degrees
- Medium well: 145 – 150 degrees
- Well: 150 – 160 degrees
- Keep in mind the FDA recommends safe temp of 145 degrees for steak.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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