Description
This Mouthwatering Carne Asada features tender skirt or flank steak marinated in a zesty citrus blend of orange juice, lime juice, garlic, jalapeño, and fresh cilantro, delivering a perfect balance of brightness and spice. Grilled to perfection, this recipe brings authentic Mexican flavors right to your table, ideal for tacos or burritos served with fresh pico de gallo, avocado slices, and lime wedges.
Ingredients
Scale
Marinade
- 4 cloves Garlic (minced)
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 1 bunch Coriander/Cilantro (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1/4 cup Olive Oil
- 1 medium Jalapeño (finely chopped, optional for heat)
- 2 tablespoons White Vinegar
Main
- 1 pound Beef (Skirt or Flank Steak)
To Serve
- 4 pieces Tortillas
- 1 medium Avocado (sliced)
- 1 cup Pico De Gallo or chopped Tomato
- 1 bunch Cilantro Leaves (for garnish)
- 2 pieces Lime Wedges
Instructions
- Combine Marinade Ingredients: In a ziplock bag, add minced garlic, orange juice, lime juice, chopped cilantro, salt, black pepper, olive oil, jalapeño, and white vinegar to create the flavorful marinade.
- Marinate the Beef: Place the skirt or flank steak into the ziplock bag, seal it tightly, and massage the marinade thoroughly into the meat to ensure even coating.
- Refrigerate: Let the beef marinate in the refrigerator for at least 1 hour and up to 8 hours, but do not exceed 12 hours to avoid overpowering the meat with acidity.
- Preheat Cooking Surface: Remove the marinated steak from the fridge 20-30 minutes before cooking to reach room temperature. Preheat your BBQ grill or a skillet over high heat, lightly brushing with oil to prevent sticking.
- Cook the Steak: For skirt steak, grill or sear about 3 minutes per side for medium rare (4 minutes per side if preferred). For flank steak, cook approximately 4-5 minutes per side.
- Rest the Meat: Once cooked, let the steak rest for 5 minutes to allow juices to redistribute, keeping the meat juicy and tender.
- Slice Against the Grain: Thinly slice the steak against the grain to maximize tenderness in every bite.
- Serve: Serve the sliced carne asada on warm tortillas, topped with avocado slices, pico de gallo, fresh cilantro leaves, and lime wedges for squeezing over the top for added zest.
Notes
- Marinating more than 12 hours can make the meat mushy due to the acidity.
- If fresh garlic is unavailable, garlic powder can be used as a substitute.
- Jalapeño can be omitted or reduced for less spiciness.
- Use lemon juice if lime juice is unavailable; it will maintain the citrus brightness.
- Letting the meat rest after cooking is crucial for juicy results.
- Skirt or flank steak is preferred for this recipe due to their texture and flavor profile when grilled.
