Sometimes you get a craving for something and you quite don't know what. I wanted steak but not your run of the mill steak, I wanted super flavor so this is what I made. It was delicious and versatile. I will definitely make it again.
Authentic Carne Asada
What kind of meat should you use?
Carne Asada is traditionally made using skirt steak or flank steak. The two meat cuts do have a couple of differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak has more… See More
tough fibers than flank steak and should only be cooked to rare or medium-rare or it may become super chewy. Both should to be cut against the grain.
No grill or too cold outside? A stove top will work just fine. Heat a large heavy skillet (preferably cast iron) over high heat. Cook the meat for about 5 to 7 minutes per side, or until the desired temperature is reached.
Carne Asada makes a great taco or burrito ingredient or is perfect for a stand alone meal with some bean and rice or as a topping for a salad. There are so many ways to use it and I hope you find one that makes you smile.
2 limes - juiced
4 cloves garlic - crushed
1/2 cup or 124 g orange juice
1 cup or 16 g fresh cilantro - chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup or 54 g vegetable oil
1 jalapeno - minced
2 tablespoons white vinegar
2 pounds or 1 Kg flank or skirt steak
In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.