The Best Carne Asada Recipe
This robust and flavorful Carne Asada recipe features flank steak marinated in a zesty combination of citrus, Mexican spices, and minced jalapeños, then grilled to perfection. Serve it with rice, wrap it in tacos, or enjoy it however you prefer.
Ingredients
- 2 pounds thinly sliced flank steak
- ½ cup olive oil
- 2 limes juiced
- ½ cup pineapple juice or fresh orange juice
- 4 cloves garlic crushed
- 1 cup fresh cilantro finely chopped
- 2 jalapeños deseeded and minced
- ½ cup white onion chopped
- 1 tablespoon white vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 tablespoon chili powder
- 1 tablespoon Maggi Jugo or a mixture of soy sauce with a splash of Worcestershire sauce
Instructions
- Arrange the flank steak in a glass container with a lid or a large resealable plastic bag.
- In a mixing bowl, blend the olive oil, lime juice, pineapple or orange juice, crushed garlic, cilantro, jalapeños, onion, vinegar, salt, pepper, cumin, oregano, chili powder, and Maggi Jugo (or alternative). Mix until well combined.
- Pour the marinade over the steak, ensuring it is evenly coated. Seal the container or bag and refrigerate for a minimum of 2 hours, preferably 4 hours, but no more than 6 hours for optimal flavor.
- Preheat the grill to high heat. Remove the steak from the marinade, allowing excess liquid to drip off.
- Grill the steak for 2 to 3 minutes per side for medium-rare doneness. For well-done steak, extend grilling time to 3 to 4 minutes per side. Adjust the cooking time accordingly if using a thicker cut of flank steak.
- Once cooked, remove the steak from the grill and wrap it in aluminum foil to rest for 5 minutes. This step is crucial to retain the meat’s juices.
- Slice the steak thinly against the grain into strips. Serve immediately in tacos, burritos, or alongside rice and beans as desired.
Notes
Store leftover steak in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months.