Carne Asada
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
14 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 24 mins
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Servings
10
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Calories
176 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mexican
Carne Asada
Description
The Carne Asada marinade combines fresh lime and orange juices with olive oil, low-sodium soy sauce, garlic, jalapeño, cumin, chili powder, fresh cilantro, salt, and black pepper, imparting a zesty and slightly spicy flavor. The flank steak is marinated for 2 to 4 hours (longer if desired), allowing the flavors to deeply penetrate the meat. Marinating with small fork holes helps absorption.
Grilling the steak at approximately 400°F for 5 to 7 minutes per side results in a nicely charred exterior and tender interior. Resting the steak covered with foil for about 5 minutes before slicing helps retain juices and ensures moist, tender meat. Thin slices cut against the grain prevent toughness and enhance tenderness.
This Carne Asada can be served with the reserved marinade sauce and complements tortillas, rice, beans, or salads, making it versatile for Mexican or Latin-inspired meals.
If a grill is not available, a grill pan can be used. Leftover carne asada stores well refrigerated for up to 3 days, and the marinade lasts about one week. Frozen marinated steak can keep for 3 to 4 months but should be thawed fully before cooking.
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 black 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.
Notes
- Poking holes in the steak before marinating helps flavor absorption.
- Marinate for 4 to 8 hours for stronger flavor impact.
- Alternative cuts like skirt or flat iron steak work well if flank steak is unavailable.
- Allow the steak to rest after grilling to retain juices and tenderness.
- Slice thinly against the grain to avoid toughness.
- Store leftovers in airtight containers refrigerated for up to 3 days; marinade keeps about a week.
- Freeze marinated steak up to 3–4 months; thaw fully before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 176 kcal
% 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.
User Reviews
Overall Rating
4.7
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