This easy carne asada recipe is juicy and tender from a simple marinade full of authentic Mexican-inspired flavors! Grilled to perfection, it's full of fresh, citrus taste with a smoky char.
¼teaspoonground black pepper, plus more for grilling
2poundsflank steak
Instructions
In a gallon-size zip-top bag, add the olive oil, lime juice, orange juice, vinegar, jalapeno, garlic, cilantro, chili powder, cumin, salt, and pepper. Seal and mix together.
Add the steak and press out any excess air before sealing. Marinate at room temperature at least 2 hours or in the refrigerator up to 12 hours. Set out 30 minutes before grilling.
Remove the steak from the marinade and pat the steak dry with paper towel. Season each side with kosher salt and pepper.
Preheat the grill to medium-high heat. Place steak on the grill and cook 7 to 10 minutes for medium, or until a digital thermometer reads 140°. You can also cook to your desired doneness. See notes for cooking temperatures.
Let rest 5 to 10 minutes before slicing against the grain.
Notes
Pound the steak. Place steak in between two pieces of plastic wrap or in a large zip-top bag. Using a mallet or a rolling pin, pound the steak to an even thickness. This helps tenderize it and cook more evenly. Steak doneness:
Medium Rare (130°-140°F)
Medium (140°-150°F)
Medium Well (150°-160°F)
Well (Over 160°F)
Make-ahead: This marinade can be made up to 3 days in advance, however I don't recommend marinating the meat longer than 12 hours, since the acid in the marinate can break down the muscle too much. Typically I like to add the meat in the morning and grill that evening. Cook steak in the oven: Preheat the broiler. Place steak on a baking sheet. Broil 8 inches away from broiler, turning once halfway through, until cooked to desired doneness (6 to 8 minutes per side for medium). See below for internal temperatures. Cilantro Lime Crema: For a delicious flavor, add this sauce on top: In a food processor, blend 1/2 cup sour cream, 1/4 cup cilantro, 1 lime (zested and juiced), 1 clove garlic, and 1/2 teaspoon salt. Blend until smooth. Salt and pepper to taste.Storing: Discard any leftover marinade and do not reuse. You can store leftover, room temperature meat in an airtight container in the refrigerator up to 3 days.