Yield: 4 Servings
Carne Asada Recipe
This bold, vibrant recipe for Carne Asada is first marinated in a delicious blend of citrus, Mexican spices and jalapeños before being grilled to perfection. Serve with rice, on a taco, or any way you like!
Ingredients
- 2 pounds thinly sliced flank steak
- 2 limes, juiced
- ½ cup pineapple juice, or fresh orange juice
- 4 cloves garlic, crushed
- 1 cup cilantro, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup olive oil
- 2 jalapeños, seeded and minced
- 1 tablespoon white vinegar
- ½ cup chopped white onion
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1 tablespoon Maggi jugo, or soy sauce and a hearty splash of worcestershire sauce
- 1 tablespoon chili powder
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Instructions
- Place the flank steak in a glass dish (with a lid) or in a large ziplock bag.
- Combine the remaining ingredients in a mixing bowl and stir to combine. Pour over the meat and toss well to coat.
- Cover the meat or seal the ziplock bag and place in the refrigerator for 4 hours, for best results. (Minimum marinade time is 2 hours and max marinade time is 6 hours.)
- Remove the meat from the marinade and turn the grill to high heat.
- Place meat on the hot grill and grill each side for 2 to 3 minutes. If you like your meat well done, grill for 3 to 4 minutes per side. (These cook times are for thinly cut flank steak, if you are using a thick cut flank steak, you will need to cook your steak for longer.)
- Remove and wrap with foil to rest for 5 minutes before serving. (Don’t skip this step!)
- Slice the meat against the grain in strips and serve as desired in tacos, burritos, over rice and beans, etc.
Notes
Store any leftover meat in an airtight container in the refrigerator for up to 5 days or freeze for 3 months.
Nutrition
Serving: 1, Calories: 734kcal, Carbohydrates: 14g, Protein: 65g, Fat: 46g, Saturated Fat: 12g, Polyunsaturated Fat: 31g, Cholesterol: 179mg, Sodium: 1007mg, Fiber: 3g, Sugar: 6g