Carne Asada is Spanish for roasted meat. Spicy grilled flank steak cut into thin strips is often found in Mexican street food used for tacos and burritos. I can’t even describe how delish it is! Marinate your flank steak for 8 hours to absorb all of the amazing marinade, orange juice, lime juice, soy sauce, garlic, herbs and jalapenos! Then just grill and slice into thin strips. You must make this!
- 1 lb of flank or skirt steak
- 1/4 cup of orange juice
- 2 Tbs of fresh lime juice (approximately 2 limes)
- 1/2 tsp of cumin
- 4 cloves of garlic, minced
- 2 Tbs of fresh cilantro
- 1/2 tsp of dried oregano
- 2 Tbs of canola or vegetable oil
- 2 Tbs of soy sauce
- 1/2 of a Jalapeno pepper, diced, seeds removed
- dash of salt and black pepper
Start with the marinade. Whisk all of the ingredients together in a medium bowl.Place the flank steak in a large ziplock and pour in the marinade.Refrigerate for about 8 hours, any longer and the meat breaks down a little too much.
Prepare the grill, making sure to oil the grate. Grill the flank steak for about 3-4 minutes on each side, depending on the thickness, you want it to be rare to medium rare. Place on a cutting board, cut across the grain into thin strips. This is an extra step used in restaurants, place the strips of flank steak in a heavy skillet, cast iron if you have it and add in about 1 Tbs of soy sauce, stir it around just until combined and heated thru.You can eat this amazing steak just like this or assemble tacos.
Place the steak in the middle of a warmed corn tortilla, add pickled red onions, avocado or guacamole, Mexican Crema and serve salsa on the side. Oh my goodness!
*For the pickled red onions, just place a sliced red onion in a bowl and cover with red wine vinegar for 30 minutes and drain.