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Carne Asada
5 from 6 votes

Carne Asada

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.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings: 5
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Season mixture with salt and pepper to taste (I use about 1 1/2 tsp salt and 1 tsp pepper).
  3. 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.
  4. Rest in fridge: Cover dish with plastic wrap, transfer to refrigerator to marinade for 2 - 8 hours.
  5. 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.
  6. 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).
  7. 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.