Carne Asada
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 Servings
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Calories
152 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Asada
Description
This Carne Asada recipe uses a bright, tangy marinade made with fresh lime and orange juices, minced garlic, chopped cilantro, and minced jalapeño, balanced with salt, pepper, vegetable oil, and white vinegar. The marinade infuses the 2-pound flank or skirt steak with bold, fresh flavors and tenderizes the meat during refrigeration for 2 to 24 hours.
Grilling the steak over high heat at 400 to 450°F sears the exterior while preserving a juicy interior. Cooking to an internal temperature of 130 to 135°F achieves medium-rare doneness, ensuring the meat remains tender and flavorful. Resting the steak for 5 to 10 minutes allows juices to redistribute for optimal texture.
This preparation suits serving sliced as the centerpiece for tacos, sandwiches, or alongside grilled vegetables. Using a meat thermometer is recommended for consistent cooking results and preventing toughness common when cooked beyond medium.
Ingredients
- 1/4 cup lime juice (about 2 limes)
- 4 cloves garlic minced
- 1/2 cup orange juice
- 1 cup cilantro chopped, fresh
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 tablespoon jalapeño 1 medium jalapeno, minced
- 2 tablespoons white vinegar distilled
- 2 pounds flank steak or skirt steak
Instructions
- Using a gallon-sized resealable bag or a 9x13 pan, combine 1/4 cup lime juice, 4 cloves minced garlic, 1/2 cup orange juice, 1 cup chopped fresh cilantro, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup vegetable oil, 1 tablespoon minced jalapeno, and 2 tablespoons distilled white vinegar. Massage the bag or stir to mix the ingredients.
- Submerge a roughly 2 pounds flank steak or skirt steak into the marinade ensuring all parts of the meat are coated. Seal the bag tightly or cover the pan with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat an outdoor grill to high heat, about 400 to 450 degrees Fahrenheit (about 204 to 232 degrees Celsius)
- Remove the steak from the marinade and discard any excess marinade. Place the steak on the grill and cook for 7 to 10 minutes on each side, until the steak reaches an internal temperature of 130 to 135 degrees Fahrenheit.
- Once cooked, remove the steak from the grill and let it rest for 5 to 10 minutes. Slice against the grain to serve.
Notes
- Use a meat thermometer to cook steak to an internal temperature of 130–135°F for medium-rare tenderness.
- Avoid cooking beyond medium (140–145°F) to prevent the flank or skirt steak from becoming tough and chewy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 151grams | |
| Calories | 152kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 216mg | 9% |
| Potassium | 214mg | 5% |
| Sugar | 2g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 23mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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