Description
Authentic carne asada made with tender skirt or flank steak marinated in fresh citrus, garlic, herbs, and spices, then grilled quickly for juicy, bold, classic flavor.
Ingredients
2 lbs skirt or flank steak, trimmed of silver skin
¼ white onion, very thinly sliced
¼ cup olive oil
⅓ cup fresh orange juice
2 tablespoons fresh lime juice
4 garlic cloves, finely minced
2½ teaspoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
¼ cup fresh cilantro, minced
1½ teaspoons kosher salt
Instructions
- In a mixing bowl, combine olive oil, orange juice, lime juice, garlic, ancho chile powder, cumin, Mexican oregano, onion powder, cilantro, and kosher salt. Mix well to form the marinade.
- Place the steak in a glass or ceramic dish and scatter the sliced onion over the top.
- Pour the marinade over the steak and rub it thoroughly into the meat.
- Cover and refrigerate for at least 1 hour and up to 8 hours.
- Preheat the grill to medium-high heat (about 450°F) and lightly oil the grates.
- Remove steak from the marinade and discard excess marinade.
- Grill the steak for 4–5 minutes per side, until the internal temperature reaches about 135°F for medium-rare.
- Remove from the grill, loosely tent with foil, and rest for 10 minutes.
- Slice thinly against the grain and serve warm.
Notes
Do not marinate longer than 8 hours to avoid mushy texture.
Always slice against the grain for tenderness.
Can be cooked in a hot cast iron skillet if grilling is not possible.
Excellent for tacos, bowls, burritos, or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
