Carne Asada
Marinated and grilled flank steak, sliced and served with rice and beans or stuffed into tacos or burritos.
Servings: 4 people
Ingredients
- 4 garlic cloves minced
- 4 tablespoons lime juice about 2 limes
- 4 tablespoons fresh squeezed orange juice from 1 orange, not sweetened juice
- 1 jalapeno minced, seeds removed if desired
- ½ cup canola oil
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon cumin
- 2 pounds flank steak
- Salt and black pepper to taste
Instructions
- To a gallon size resealable bag, add all ingredients except the steak. Seal the bag and shake to combine.
- Add the steak to the bag and seal it. Shake to coat, massaging the marinade into the meat so it is completely coated. Refrigerate 2-24 hours.
- Preheat an outdoor grill to medium-high heat (about 400-450 degrees F).
- Remove flank steak from the marinade and transfer to a plate. Discard the marinade. Season both sides of the flank steak with salt and pepper.
- Cook marinated flank steak on the hot grill for 6-8 minutes per side for medium rare. Rest on a cutting board for 5 minutes. Thinly slice steak against the grain. Serve immediately.
Notes
The longer you are able to marinate the steak, the better. Up to 24 hours.
Use a meat thermometer to determine the right temperature for medium rare (140-145 degrees F).
Nutrition
Calories: 454kcal | Carbohydrates: 5g | Protein: 49g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 130mg | Potassium: 839mg | Fiber: 1g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 4mg
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