Carne Asada Recipe

🥄 Ingredients

• ½ cup chopped cilantro
• ⅓ cup olive oil, (plus more for grilling)
• ¼ cup soy sauce
• ¼ cup orange juice ((about 1 orange))
• 2 tablespoons lime juice ((about 1 lime))
• 2 tablespoons white wine vinegar ((apple cider vinegar also works))
• 4 cloves garlic, (minced)
• 1 jalapeño pepper, (seeded and minced)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ancho chili powder
• 1 teaspoon kosher salt, (plus more for grilling)
• ¼ teaspoon freshly ground black pepper, (plus more for grilling)
• 2 pounds flank steak or skirt steak, (excess fat removed)

👨‍🍳 Instructions

1. 1

   In a medium bowl, whisk together all of the ingredients except for the steak. Set aside ¼ cup of the marinade and refrigerate for later use.

2. 2

   Place the steak in a large baking dish or Ziploc bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.

3. 3

   Remove the steak from the marinade and discard any excess liquid. Pat the steak dry and drizzle with a touch of olive oil, just enough to coat each side. Season lightly with salt and black pepper on both sides.

4. 4

   Preheat the grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side. If desired, brush the steak with the reserved marinade a few times during the grilling process for extra flavor.

5. 5

   Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.