Elle's Carne Asada

If you’ve never made Carne Asada at home, you’re in for a treat! This amazingly flavorful Mexican steak is marinated to perfection, grilled until beautifully charred, and then sliced into thin, juicy strips. Every bite delivers a pop of savory, citrusy, and slightly smoky deliciousness that makes your tastebuds dance.

What I love most about Carne Asada (besides the flavor!) is how versatile it is. You can tuck it into a warm soft tortilla or crunchy taco shell, pile it onto a crisp salad, or even serve it over sautéed cabbage for a low-carb option. However you dish it up, it’s always a crowd-pleaser.

Whether you're feeding a hungry family or meal-prepping for the week, Carne Asada is one of those recipes you’ll come back to again and again. Let’s dive into how to make it!

Ingredients

2 limes juiced2 limes juiced
4 cloves garlic crushed4 cloves garlic crushed
1/2 cup orange juice½ cup orange juice
1 cup chopped fresh cilantro1 cup chopped fresh cilantro
lawry's or 3/4 teaspoon saltlawry's or ¾ teaspoon salt
1/4 teaspoon black pepper¼ teaspoon black pepper
1/4 cup vegetable oil¼ cup vegetable oil
2 jalapeno minced2 jalapeno minced
1/8 tsp cumin⅛ tsp cumin
1/8 tsp paprika⅛ tsp paprika
chili powderchili powder
1/8 tsp cayenne pepper⅛ tsp cayenne pepper
2 tablespoons white vinegar2 tablespoons white vinegar
2 pounds flank, skirt or strip steak2 pounds flank, skirt or strip steak

Steps

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the barbeque grill for 6 minutes per side with 3/4" thick strip steak.Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 6 minutes per side with ¾" thick strip steak.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve with tortilla chips, guacamole, pico and tortillas.