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–+ servings
carne asada

Authentic Carne Asada

5 from 1 vote
A bright, citrus-forward Carne Asada marinade that guarantees tender, flavorful grilled steak every single time. Perfect for tacos, fries, or serving alongside rice and beans.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer.Dinner
Cuisine: Italian-Mexican Fusion
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs flank steak or skirt steak Look for even thickness
  • ½ cup fresh orange juice Freshly squeezed is best
  • ¼ cup fresh lime juice Tenderizes the meat
  • ½ cup fresh cilantro Chopped, including stems
  • 4 cloves garlic Minced finely
  • 1 jalapeño Diced, seeds removed for less heat
  • ¼ cup olive oil Helps carry the flavors
  • 1 tablespoon ground cumin Adds smoky depth

Equipment

  • 1 large glass bowl For mixing marinade
  • 1 Whisk To emulsify the liquid
  • 1 grill For cooking
  • 1 cutting board For resting and slicing
  • 1 chef’s knife For slicing meat

Method
 

  1. Combine the orange juice, lime juice, cilantro, garlic, jalapeño, olive oil, and cumin in a bowl.
    whisking carne asada marinade in glass bowl
  2. Place the steak in a large bag or dish and pour the marinade over it, ensuring it is fully coated.
    pouring marinade over raw flank steak
  3. Refrigerate for at least 1 hour, but no longer than 4 hours.
  4. Preheat grill to high heat and cook the steak for 4-5 minutes per side until charred outside and medium-rare inside.
  5. Transfer the steak to a cutting board, tent with foil, and let rest for 10 minutes before slicing against the grain.
    slicing medium rare carne asada against the grain

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 4gProtein: 33gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 150mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 3.5mg

Notes

Do not marinate the steak for more than 4 hours, or the citrus juices will break down the meat too much, resulting in a mushy texture.

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