4.7 from 150 votes
Carne Asada
Whip up this mouthwatering Carne Asada, marinated in zesty citrus and bold spices, for a tender and flavorful grilled masterpiece. Perfect for tacos, burritos, or simply on its own!
Prep Time
10 mins
Cook Time
10 mins
Marinating Time
2 hrs
Total Time
2 hrs 24 mins
Servings: 10
Calories: 176 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Mexican
Ingredients
- 3 tablespoons olive oil
- ¼ cup lime juice freshly squeezed
- ½ cup orange juice freshly squeezed
- ¼ cup soy sauce low sodium
- 3 cloves garlic minced
- 1 Jalapeño minced
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ½ cup cilantro fresh, chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 pounds flank steak
Instructions
- In a large ziploc bag combine together the olive oil, lime juice, orange juice, soy sauce, garlic, jalapeno, cumin, chili powder, cilantro, salt and pepper. Reserve ¼ cup in a bowl and set aside in the fridge. Add the flank steak to the bag, close the ziploc bag and shake the bag around a bit, making sure the steak is covered in the marinade. Place it in the fridge and let it marinate for 2 to 4 hours.
- Heat your grill till it gets to about 400°F.
- Grill the steak for about 5 to 7 minutes per side or until done to your likeness. Transfer it to a plate and cover it with aluminum foil. Let it rest for about 5 minutes before slicing it into thin strips. If you slice it right away all the juices will come out and you'll end up with a dry steak.
- Thinly slice the steak against the grain and serve with remaining reserved marinade. Serve immediately.
Cup of Yum
Notes
- If you don’t have a grill you can use a grill pan to cook your steak on.
- Poke holes with a fork in your steak before introducing it to the marinade to really ensure we get full flavor penetration.
- Looking for a flavor bomb? Then let that steak marinate for 4 – 8 hours, believe me it’ll make all the difference in the world.
- If you can’t find flank steak, give skirt or flat iron steak a try. They’re both nice and tender alternatives.
- Let the carne asada rest after cooking! If you see liquid on your cutting board once you’ve cut into your meat, abandon ship, all hope is lost. Well that’s not exactly true but for supple, moist meat you need to give it some alone time after coming off the heat.
- Slice it up thinly against the grain. This makes a big difference! If you slice with the grain, your steak will be much more tough and chewy rather than soft.
- Storing leftovers: The cooked carne asada stored in airtight containers will keep for up to 3 days in the fridge. The reserved marinade will last about a week.
- Freezing: You can freeze the marinated steak in an airtight container or in freezer bags for 3 - 4 months, but keep in mind that you don't want to refreeze beef after it's thawed, so prepare wisely! Allow the beef to thaw at room temperature before carrying on with the recipe.
Nutrition Information
Serving
1serving
Calories
176kcal
(9%)
Carbohydrates
3g
(1%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
54mg
(18%)
Sodium
398mg
(17%)
Potassium
384mg
(11%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
159IU
(3%)
Vitamin C
10mg
(11%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 176
% Daily Value*
| Serving | 1serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 398mg | 17% |
| Potassium | 384mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.