📝 About This Recipe
Transport your taste buds to the vibrant streets of Northern Mexico with this authentic Carne Asada, featuring thin ribbons of beef kissed by the flame. Our recipe utilizes a potent marinade of fresh citrus juices, earthy cumin, and smoky chipotle to tenderize the meat and infuse it with deep, complex flavors. The result is a beautifully charred exterior and a succulent, melt-in-your-mouth interior that serves as the perfect centerpiece for any festive gathering.
🥗 Ingredients
The Beef
- 2 pounds Flank Steak or Skirt Steak (trimmed of excess silver skin)
The Citrus Marinade
- 1/2 cup Orange Juice (freshly squeezed)
- 1/4 cup Lime Juice (freshly squeezed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/3 cup Extra Virgin Olive Oil
- 2 tablespoons Soy Sauce (adds umami and depth)
- 6 cloves Garlic (minced)
- 1/2 cup Cilantro (finely chopped, stems included)
- 1 tablespoon Cumin (ground)
- 1 teaspoon Chipotle Powder (for a hint of smoke)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 12-18 pieces Corn Tortillas (warmed)
- 4 pieces Radishes (thinly sliced)
- 1/2 cup White Onion (finely diced)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the orange juice, lime juice, lemon juice, olive oil, and soy sauce until emulsified.
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2
Stir in the minced garlic, chopped cilantro, cumin, chipotle powder, salt, and black pepper to complete the marinade.
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3
Place the steak in a large gallon-sized resealable bag or a shallow glass baking dish. Pour the marinade over the meat, ensuring all sides are thoroughly coated.
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4
Seal the bag (removing as much air as possible) or cover the dish with plastic wrap. Refrigerate for at least 4 hours, though 8 hours is ideal for maximum tenderness.
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5
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature; this ensures even cooking.
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6
Preheat your grill (charcoal or gas) to high heat, aiming for a temperature around 450°F to 500°F. If using a stovetop, preheat a cast-iron grill pan until it is smoking slightly.
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7
Remove the steak from the marinade and shake off any excess liquid. Do not pat dry, as the sugars in the juice will help create a beautiful char.
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8
Place the steak on the hot grill. For skirt steak, sear for 3-4 minutes per side. For the thicker flank steak, sear for 5-6 minutes per side.
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9
Use an instant-read thermometer to check for doneness. Aim for 130°F-135°F for medium-rare, which is the sweet spot for these cuts.
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10
Transfer the meat to a cutting board and tent loosely with aluminum foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
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11
Identify the 'grain' (the direction the muscle fibers run). Using a sharp knife, slice the steak against the grain into thin strips.
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12
Arrange the sliced meat on a platter and pour any accumulated juices from the cutting board back over the beef for extra flavor.
💡 Chef's Tips
Always slice against the grain; failing to do so will result in a chewy, tough texture. Don't marinate for more than 12 hours, as the acidity in the citrus will start to break down the meat fibers too much, making it mushy. If you don't have a grill, a screaming-hot cast iron skillet is the next best thing for achieving that signature crust. Skirt steak is thinner and more traditional, but flank steak is more readily available and works beautifully if sliced thin. Save a little bit of the fresh cilantro and onion to toss with a squeeze of lime as a quick 'relish' topping.
🍽️ Serving Suggestions
Serve with warm corn tortillas, fresh pico de gallo, and creamy guacamole. Pair with a cold Mexican lager or a crisp, salt-rimmed Margarita. Accompany with Mexican street corn (elote) and a side of smoky black beans. For a low-carb option, serve the sliced beef over a bed of cilantro-lime cauliflower rice. Top with crumbled cotija cheese and pickled red onions for a pop of color and tang.