Carne Asada Recipe

Alright, let’s talk about steak: Picture this—you’ve got a juicy cut of flank or skirt steak marinating in a citrusy, spicy blend that’s a sure ticket to Flavortown. With a marinade that feels like a tropical getaway, courtesy of fresh lime and orange juice, your grill is about to become the epicenter of deliciousness. Get ready to impress your taste buds and friends alike!

Creating lively dishes is one of my passions, and this is quite an impressive one. The centerpiece of the dish is 2 pounds of flank or skirt steak that I marinate in a mixture of freshly squeezed lime and orange juices.

The combination of the two different citrus juices is key and adds a depth of flavor that you can’t achieve with just one or the other. I infuse the juices with a heap of spices, including cumin and smoked paprika, and I finish up with a bunch of fresh chopped cilantro and minced garlic.

Carne Asada Recipe Ingredients

• Flank or Skirt Steak: High in protein, tender, and flavorful.
• Fresh Lime Juice: Adds tangy brightness; rich in vitamin C.
• Fresh Orange Juice: Provides sweetness; packed with antioxidants and vitamin C.
• Olive Oil: Healthy fats; enhances flavor and moisture.
• Garlic: Aromatic intensity; offers heart health benefits.
• Fresh Cilantro: Fresh herbaceous taste; contains vitamins A, C, and K.
• Ground Cumin: Earthy spice; aids digestion.
• Chili Powder: Adds heat; rich in vitamins A and C.
• Smoked Paprika: Smoky depth; loaded with antioxidants.
• Jalapeño: Adds heat and spice; contains capsaicin and vitamin C.

Carne Asada Recipe Ingredient Quantities

• 2 pounds flank or skirt steak
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 jalapeño, seeded and minced
• 1 teaspoon freshly grated lime zest

How to Make this Carne Asada Recipe

1. In a bowl of medium size, mix together the lime and orange juices with the olive oil. Add the minced garlic, the cilantro (or parsley), the cumin, the chili powder, the smoked paprika, the salt, the black pepper, and the crushed red pepper (if using). Mix well to form the marinade.

2. Put the flank or skirt steak in a large, resealable plastic bag or a shallow dish. Pour the marinade over the steak, making sure it’s fully covered.

3. Enclose the contents in a bag or container and chill. Let the marinade do its work for a minimum of 2 hours, but ideally for 12-24 hours, to ensure maximum flavor infusion.

4. Set your grill to high heat.

5. Take the steak out of the marinade and allow any leftover marinade to drain off. Toss the marinade you don’t need anymore.

6. Put the steak on the grill. Grill for about 5-7 minutes on each side, depending on how thick the steak is and how well-done you want it.

7. Insert a meat thermometer in the steak to check the internal temperature. For medium-rare, it should be about 130-135°F.

8. When the steak is finished cooking, take it off the grill and put it on a cutting board. Let it sit for 5-10 minutes so it will keep its juices.

9. For maximum tenderness, slice the steak into thin strips, cutting against the grain.

10. Enjoy this dish right away, accompanied by whatever sides you prefer or used as a stuffing for tacos.

Carne Asada Recipe Equipment Needed

1. Medium-size mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Garlic press or mincer (optional)
7. Large resealable plastic bag or shallow dish
8. Grill
9. Tongs
10. Meat thermometer

FAQ

• Q: Can I use another cut of beef instead of flank or skirt steak?A: Yes, you can use hanger steak or sirloin tip as good substitutes for flank or skirt steak in this recipe.
• Q: How long should I marinate the steak?A. For at least 1 hour, tenderize the steak; for maximum flavor, tenderize for 4-6 hours. Do not tenderize for more than 24 hours; otherwise, the acid may break down meat fibers excessively.
• Q: Can I grill the steak indoors?A: Certainly! If you lack an outdoor grill, you can utilize a grill pan on your stovetop.
• Q: What is the optimal cooking temperature for Carne Asada?For medium-rare, grill the steak to an internal temperature of 130°F (54°C). Let it rest for a few minutes before slicing. A. For 130°F (54°C), use this method.
• Q: Can this recipe be made gluten-free?A: Yes, the recipe has no gluten in it. Just make sure that your spices are gluten-free and haven’t been contaminated by anything else that has gluten in it.
• Q: Is it necessary to use smoked paprika?A: It’s not that smoked paprika doesn’t provide a unique flavor. It does. But in its absence, you could just use regular paprika or even a drop of liquid smoke to stand in for the smoky flavor. They won’t overwhelm the dish with a distinct flavor like smoked paprika would.
• Q: What should I serve with Carne Asada?A: Tortillas, guacamole, salsa, or a fresh salad on the side are just what you want to have with carne asada.

Carne Asada Recipe Substitutions and Variations

For flank or skirt steak: Use sirloin or flap meat instead for a similar texture and flavor.
For fresh lime juice: Use bottled lime juice instead, but use a bit less, as bottled juice tends to be more acidic.
To prepare fresh orange juice: Use an equal amount of bottled orange juice; or
a combination of pineapple juice and a splash of vinegar for fruity acidity.
For fresh grapefruit juice: Use the same amount of bottled grapefruit juice;
or a combination of half lemonade and half grapefruit juice.
For fresh lemon juice: This is tricky because you can easily overdo it. Use about half
the amount of fresh lemon juice called for in your recipe.
For fresh lime juice: Use the same amount as called for in your recipe.
For fresh tangerine juice: This would also be a good time to call forth the citrus juicer,
if you have one. Use the same amount of fresh tangerine juice, and you’ll have a tasty
substitute for any of the above.
For other citrus juices: Not really a substitution in terms of flavor, but again, if
you have a juicer, you can use the same amount of juice from other citrus
fruits, like kumquats, to make a citrusy, acidic mixture that’ll work just fine in
your recipe.
For fresh cilantro: Use fresh parsley instead. For a different but still fresh herbaceous note.
For olive oil: Substitute with avocado oil or sunflower oil for a comparable mild taste and elevated smoke point.

Pro Tips

1. Marinade Time: For the most flavorful steak, aim to marinate the meat for at least 12-24 hours. This allows the acidic components and spices to deeply penetrate and tenderize the steak.