This Carne Asada is a steak’s lover dreams come true! Melt-in-your-mouth, juicy and bursting with flavors from a citrusy marinade. So good that you will want to have it on rotation all summer long!
- 1 large tomato, halved
- 2 jalapeños , seeded and halved
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
- Juice of 1 orange
- Juice of 2 limes
- Juice of 1 lemon
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon cumin
- 1 teaspoon Mexican oregano
- Salt and freshly ground black pepper, to taste
- ½ cup olive oil
- ½ bunch cilantro
- 1 ½ pounds flank or skirt steak, trimmed
Preheat the broiler.
Line a small baking sheet with foil. Place the tomato and jalapeños open side down, skin side up onto the baking sheet.
Place the baking sheet in the oven, about 4 inches from the broiler. Roast for 3 to 5 minutes or until the peppers and tomato are charred and the skin is blistered. Remove from the oven and let them cool slightly.
Transfer the tomato and jalapeños to a blender or food processor. Add the remaining marinade ingredients and blend until smooth. Reserve 1 cup of the marinade in a sealed container and refrigerate.
Transfer the rest of the marinade to a gallon-sized ziplock bag. Add the steak and massage so it's throughly coated in the marinade. Squeeze all air out of the bag and seal. (Alternatively, you can marinate the steak in a large baking dish and cover with plastic before refrigerating.) Refrigerate for at least 3 hours and up to overnight (8 hours).
When ready to cook, remove the steak from the marinade and wipe off the excess. Let it stay at room temperature for 15 minutes before cooking.
To cook on the grill, prepare your grill for direct grilling over hot coals. If using gas, preheat at the highest setting for 10 minutes. Clean and lightly oil the grates of the grill. Place the steak on the hottest side of the grill and cook - turning occasionally - until well charred and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.
To cook in a cast iron skillet, preheat the skillet over medium-high heat for 5 minutes. When hot, add the steak and cook - turning occasionally - until charred on both sides and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.
Remove the steak to a cutting board and allow to rest for 5 to 10 minutes.
Slice thinly against the grain and serve immediately, with the reserved marinade as a side sauce.
Serve your carne asada with the reserved marinade, mild or spicy salsa, avocado slices or guacamole, sliced red onions, cilantro, lime wedges and warmed tortillas.
Leftover carne asada can be stored in an airtight container, in the fridge, for up to 3-4 days.
- You can freeze the raw carne asada if it hasn't been frozen before. Just combine the steak with the marinade in the ziplock bag, squeezing all the air out and sealing shut. It can be frozen for up to 3 months.
- Freeze cooked carne asada in an airtight container (or freezer bag) for up to 3 months.
To reheat leftovers, add a tablespoon of oil to a cast iron skillet and heat over medium-high heat. When shimmering, add the leftover steak and cook, flipping once, until hot.
Calories: 539kcal, Carbohydrates: 16g, Protein: 39g, Fat: 36g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 23g, Cholesterol: 102mg, Sodium: 349mg, Potassium: 871mg, Fiber: 3g, Sugar: 9g, Vitamin A: 574IU, Vitamin C: 45mg, Calcium: 92mg, Iron: 4mg