Carne Asada Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Marinade Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
268 kcal
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Course
Main Course
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Cuisine
Mexican
Carne Asada Recipe
Description
This Carne Asada involves marinating flank steak in a mixture of olive oil, lime juice, chopped cilantro, minced garlic, cumin powder, and chili powder with salt and pepper. The marinade infuses the meat with citrus brightness and savory spices. After 2 to 3 hours, the steak is grilled over medium-high heat for several minutes on each side to develop a seared crust and retain juiciness.
Resting the cooked steak before slicing allows juices to redistribute. Slicing against the grain produces tender, easy-to-chew pieces perfect for tacos, burritos, or plated meals. The grilled meat is flavorful but not overpowering, with balanced acidity and herb notes.
The recipe suggests using flank or skirt steak as these cuts are thin and lend themselves well to quick grilling and slicing techniques that maximize tenderness and presentation.
Practical tips include freezing the meat in marinade for up to 3-6 months for convenience. Leftover cooked steak stores well refrigerated for several days or frozen up to 3 months. Marinate always in the refrigerator and discard leftover marinade. Proper slicing direction is key to tenderness.
Ingredients
- 1½ pounds flank steak
- ⅓ cup olive oil
- 3 tablespoons lime juice
- ½ cup cilantro chopped
- 4 teaspoons garlic minced
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- salt to taste
- black pepper to taste
Instructions
- Make marinade by combining olive oil, lime juice, cilantro, minced garlic, cumin, and chili powder in a small bowl.
- Add steak to the bowl or to a baking dish (with marinade poured over) making sure meat is coated and marinate for 2-3 hours.
- Heat grill to medium-high heat and cook meat for 5-7 minutes on each side. Let meat rest on a cutting board for 5 minutes.
- Slice meat at an angle against the grain with a sharp knife and serve warm.
Notes
- For authentic flavor, freeze the steak in marinade for 3-6 months before use.
- Store leftover cooked steak in an airtight container refrigerated for 3-4 days or freeze for up to 3 months.
- Always marinate the meat in the refrigerator and discard any unused marinade to avoid contamination.
- Choose flank steak or skirt steak as they are thin cuts ideal for grilling and slicing.
- Slice cooked steak against the grain to ensure tender pieces perfect for tacos and other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 68mg | 23% |
| Sodium | 65mg | 3% |
| Potassium | 415mg | 9% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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