The citrusy, smoky, and spicy Mexican-inspired flavors in this carne asada marinade penetrate right down to the center of the meat giving each bite the best taste and buttery texture. It enhances the flavor of the beef as it prepares to hit the grill!
¼teaspoonground black pepper, plus more for grilling
2poundsflank steak
Instructions
In a large bowl or a gallon-sized zip-top bag, add the olive oil, lime juice, orange juice, vinegar, jalapeno, garlic, cilantro, chili powder, cumin, salt, and pepper. Seal, if needed, and mix together until combined.
Add the steak and cover with plastic wrap or press out any excess air before sealing. Marinate at room temperature at least 1 hour or in the refrigerator up to 12 hours. If refrigerating, set out 30 minutes before grilling.
Remove the steak from the marinade and pat dry with paper towel. Season each side with salt and pepper.
Preheat the grill to medium-high heat. Place the steak on the grill and cook 7 to 10 minutes, or until a digital thermometer reads 140°F. You can also cook longer to your desired doneness. See notes for cooking temperatures.
Let rest 5 to 10 minutes. Slice the carne asada steak against the grain.
Notes
Pound the steak. To tenderize the meat, 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. Steak temperature:
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 don't add the meat longer than 12 hours, since the acid in the marinate can break down the meat too much. Typically I'll 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. Storing: Discard any leftover marinade and do not reuse after it has touched the meat. You can store leftover meat in an airtight container in the refrigerator up to 3 to 4 days.