The Most Delicious Carne Asada
Homemade carne asada that melts in your mouth! Thinly slice carne asada, and serve in tortillas or over rice! The balance of flavors here is so delicious.
Ingredients
- 2 - 2 ½ pounds flank or skirt steak
- ¼ cup EACH: lime juice AND orange juice fresh
- ¼ cup low sodium soy sauce
- 10 cloves garlic pressed or minced
- 3 tablespoons high heat oil
- 2 teaspoons EACH: ground cumin dried Mexican oregano AND chipotle chili powder
- ½ teaspoon kosher salt
- ½ cup cilantro leaves + stems
- 1 large onion cut into 8 pieces
Instructions
- MARINADE: In a bowl, whisk together all the ingredients except the cilantro and onions in a medium bowl. Pour the marinade into a large dish or a heavy-duty zip top bag, add the cilantro and onion pieces. Add the meat to the dish (flip to coat both sides.) Cover the dish or zip bag and refrigerate for a minimum of 2 hours and up to 10 hours.
- PREHEAT: Remove the meat from the fridge about 30 minutes prior to grilling. Preheat the grill on medium-high heat (you want to aim for 450-475ºF.) Remove the steak from the marinade and discard. Prep the grill by cleaning and oiling the grates. Grill the steak for 3-5 minutes per side until it cooks to desired temperature (see notes for temps.) Allow the meat to rest for 5-7 minutes before slicing against the grain and serving.
Notes
The amount of time the steaks stay on the grill depends on the thickness of the steak and your preference for doneness. Temp guide: Rare 125ºF Medium Rare 135ºF Medium 145ºF Medium Well 150º Well done 160ºF.
