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Easy Carne Asada

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Tender, juicy carne asada marinated in fresh citrus, garlic, herbs and warm spices, then seared until perfectly cooked. Slice it across the grain for an easy, flavorful main course.

Ingredients

  • 2/3 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 3 Tablespoons apple cider vinegar
  • 3 cloves garlic, minced
  • 1/2 cup finely chopped white onion
  • 1/4 cup finely chopped cilantro leaves
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 (2-pound) flank steak or skirt steak
  • Vegetable oil, for cooking

Instructions

  1. In a large sealable plastic bag or bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, apple cider vinegar, garlic, white onion, cilantro, cumin, paprika, dried oregano, chili powder and kosher salt.
  2. Add the steak to the marinade, seal the bag or cover the bowl, and refrigerate for at least 1 hour and up to 6 hours.
  3. When ready to cook, preheat a grill pan over medium-high heat and grease it generously with vegetable oil.
  4. Remove the steak from the marinade, scrape off any onions and discard the remaining marinade. Place the steak on the hot pan and cook until it naturally releases from the pan. Flip once and continue cooking until it reaches your desired doneness. For medium-rare, remove it at about 120°F so carryover cooking brings it to approximately 130°F while resting.
  5. Remove the steak from the pan and let it rest for 5 to 10 minutes. Slice thinly across the grain and serve.

Notes

  • Flank steak or skirt steak both work well for carne asada.
  • Marinate the steak for at least 1 hour and up to 6 hours for maximum flavor.
  • Cooking time varies depending on the thickness of the steak and desired doneness.
  • Allow the steak to rest for 5 to 10 minutes before slicing to help retain its juices.
  • Always slice the steak across the grain for the most tender texture.

Nutrition

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