Authentic Carne Asada Recipe

Enjoy the taste of Mexico in your mouth with this tasty and flavorful Authentic Carne Asada recipe. This meal is incredibly flavorful, juicy and delicious. Pair this meal with the crispy churros or even avocados for the yummiest tastes.

📝 Ingredients

• 2 lbs flank steak (or skirt steak)
• 1 lime (juiced (about 2 tablespoons of juice))
• 2 tablespoons white wine vinegar (subst. white or apple cider vinegar)
• 1/3 cup freshly squeezed orange juice (about 2 oranges)
• 1/4 cup fresh cilantro (chopped )
• 4 cloves garlic (minced)
• 1 jalapeno (seeded and minced (optional for spiciness))
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1 teaspoon dried oregano
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1In a medium bowl, combine lime juice, orange juice, vinegar, orange juice, chopped cilantro, minced garlic, minced jalapeno, olive oil, cumin, smoked paprika, chili powder, dried oregano, salt, and freshly ground black pepper. Whisk the ingredients together until well combined.
2. 2Place the flank or skirt steak in a large, resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring that it's fully coated. Seal the bag or cover the dish, and place it in the refrigerator for at least 2 hours or up to 12 hours for best results. Turn the steak occasionally to ensure even marinating.
3. 3Preheat your grill to high heat (about 450°F or 230°C). If using a charcoal grill, let the coals burn until they're covered with white ash. Clean and oil the grates before grilling to prevent sticking.
4. 4Remove the steak from the marinade, allowing any excess liquid to drip off. Place the steak on the hot grill and cook for 3-4 minutes per side for medium-rare, or until your desired level of doneness is reached. Use a meat thermometer to check the internal temperature; 130°F (54°C) for medium-rare, 140°F (60°C) for medium, 160°F to 165°F for well done.
5. 5Transfer the cooked steak to a cutting board and let it rest for about 5 minutes to allow the juices to redistribute. After resting, slice the steak against the grain into thin strips.
6. 6If desired, serve the sliced steak in warmed corn or flour tortillas, topped with chopped onion, cilantro, a squeeze of lime, and a drizzle of salsa or hot sauce.