Grilling
Carne Asada
Description
Lime and orange juice, Mexican spices, cilantro, and spicy jalapeño make this authentic carne asada recipe juicy, tender, and so flavorful!
Ingredients
- 2 garlic cloves
- 1 fresh jalapeno halved, stemmed, and seeded*
- 1 bunch fresh cilantro including leaves and tender stems
- 1 lime juiced (about 2 tablespoons)
- 1 orange juiced (about ¼ cup)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds flank or skirt steak
Directions
- In a blender or small food processor, pulse the garlic, jalapeno, cilantro, lime juice, orange juice, olive oil, chili powder, cumin, and salt.
- Place the steak in a zip-top bag or an airtight container and cover with the marinade. Seal and turn to coat. Refrigerate for at least 4 hours and up to 12 hours (do not marinate longer or the meat will start to break down).
- Forty-five minutes prior to cooking, remove the steak from the refrigerator to allow to come to room temperature.
- Preheat half of a gas or charcoal grill to high heat (preheating only half will keep the grill from getting *as* hot). Clean the grates if necessary. Place the steak over the heat, cover, and cook until the center reaches 110°F on an instant-read thermometer, turning the steak every few minutes, about 3-5 minutes per side total (that’s 6 to 10 minutes total for the whole steak; DO NOT overcook!). Transfer the steak to a cutting board and rest for 5 minutes. Cut across the grain into very thin strips.
