Mexican
Carne Asada
★★★★½ (4.7)
Thin-cut steak marinated in citrus, garlic, and herbs, then grilled hot and fast for a smoky char - simple, punchy, and perfect for tacos, plates, or piling onto tortillas straight off the grill.
- Citrus-garlic marinade tenderizes the meat and adds bright flavor fast
- High-heat grilling gives real smoky char in just minutes
- Versatile: tacos tonight, burritos or a salad topping tomorrow
- In a bowl or large zip-top bag, whisk together the orange juice, lime juice, oil, garlic, cilantro, soy sauce, cumin, 1 teaspoon salt, black pepper, and jalapeno if using.
- Add the steak to the marinade, making sure it is fully coated on both sides. Refrigerate for at least 2 hours, or up to 8 hours; do not marinate longer than that or the citrus will start to break down the texture of the meat.
- Remove the steak from the fridge 20 minutes before cooking to take the chill off, and pat it dry with paper towels (this helps it sear instead of steam).
- Preheat a grill or a large cast-iron grill pan over high heat until very hot, about 5 minutes; you should not be able to hold your hand above it for more than a second.
- Season both sides of the steak with a generous pinch of extra salt.
- Grill the steak for 3 to 4 minutes per side for medium, until a deep char forms and the internal temperature reads 135 to 140 F on an instant-read thermometer for medium doneness (145 F for medium-well); avoid moving the steak around while it sears so it develops a real crust.
- Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8 to 10 minutes; skipping this step will cause the juices to run out when you cut it.
- Slice the steak thinly against the grain (cutting across the visible muscle fibers, not parallel to them), which is essential for tenderness.
- Warm the corn tortillas in a dry skillet, 15 seconds per side, until pliable.
- Serve the sliced carne asada with warm tortillas, diced onion, and lime wedges for building tacos, or plated alongside rice and beans.
Pat the marinated steak fully dry before it hits the grill; a wet surface steams instead of searing, and you will lose the char that makes carne asada taste like carne asada.
Always slice against the grain - look for the direction of the muscle fibers and cut perpendicular to them - or even a perfectly cooked steak will taste chewy.
Nutrition (per serving)
420Calories
35gProtein
22gFat
24gCarbs
3gFiber
610mgSodium
Nutrition information is estimated and provided for convenience only.
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