Carne Asada Recipe

Ingredients

• 15 g (1 cup)chopped fresh coriander leaves
• 80 ml (1/3 cup)olive oil
• 60 ml (1/4 cup)San-J 28% less sodium gluten-free tamari
• 120 ml (1/2 cup; from 1 large orange)fresh orange juice
• 60 ml (4 tablespoons; from 2 large limes)fresh lime juice
• 4 clovesgarlic, grated or minced
• 2chipotle peppers in adobo sauce, finely minced
• 1 teaspoonground cumin
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• To tastekosher or fine sea salt
• To tasteblack pepper
• 680–907 g (1 1/2–2 pounds)flank steak
• To tastevegetable oil
• To tastecorn tortillas
• To tasteguacamole
• To tastepico de gallo
• To tastesalsa
• To tastecoriander
• To tastediced onions

Instructions

1. 1

   Mix the marinade

   In a medium bowl, combine the coriander, olive oil, tamari, orange juice, lime juice, garlic, chipotle peppers, cumin, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk well, then measure out 120 ml (½ cup), cover it and refrigerate it until serving.

2. 2

   Marinate the steak

   Pour the remaining mixture into a large resealable food bag and add the steak. Press out the air, seal the bag and turn it several times to coat the meat. Refrigerate for 6–12 hours, turning the bag occasionally.

3. 3

   Heat the grill

   Set the grill up for direct heat and preheat it to medium-high. Oil the grates.

4. 4

   Grill and rest

   Take the steak out of the marinade and discard the marinade. Pat the steak dry, season both sides with salt and pepper, then grill with the lid closed for 6 minutes per side, or until it reaches an internal temperature of 54°C (130°F) for medium-rare. Remove it from the grill and rest for 10 minutes; take the reserved marinade out of the refrigerator while it rests.

5. 5

   Slice and serve

   Slice the steak across the grain, pour the reserved marinade over it and serve.

What is carne asada?

Carne asada is grilled beef, commonly associated with Mexican cooking and served sliced or tucked into tortillas. This version brings together citrus, coriander, chipotle and tamari for a savoury, bright marinade.

Flank steak suits the quick grilling method, while cutting across its grain makes the cooked meat easier to bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 34g protein, 6g carbs, 20g fat.

The steak provides most of the protein, while the tortillas supply much of the carbohydrate. Olive oil and the steak contribute fat; add guacamole if you want another rich topping. Balance a tortilla serving with extra pico de gallo or other vegetables.

Building the marinade

Citrus: Orange and lime juices bring acidity and a little sweetness to the mixture. Garlic, cumin and chipotle add savoury warmth and smoke.

Tamari: This supplies a salty, savoury note. The recipe uses a reduced-sodium variety, but still seasons the steak separately before grilling.

Marinating safely

Bag the steak with the marinade and press out excess air so the mixture can coat its surface. Keep it refrigerated for the full 6–12 hours, turning the bag now and then.

Reserve 120 ml (½ cup) before it touches the raw steak. Keep that portion covered in the fridge for serving; discard the marinade that held the meat.

Getting the grill ready

Heat the grill for direct cooking at medium-high and oil the grates before adding the steak. Patting the meat dry after marinating helps it make contact with the grill rather than sitting wet on the surface.

Season both sides with salt and pepper just before cooking, as directed.

Checking doneness

Grill the steak with the lid closed for 6 minutes on each side, then check its internal temperature. The recipe's medium-rare target is 54°C (130°F).

Rest the steak for 10 minutes after grilling. This also gives you time to take the reserved marinade out of the fridge before serving.

Slicing and serving

Look for the direction of the muscle fibres and slice across them, not along them. Thin slices are convenient for filling corn tortillas.

Serve with the reserved marinade and toppings such as guacamole, pico de gallo, salsa, coriander and diced onion.

Recipe notes & tips

• Reserve the serving marinade before adding the steak, and keep it separate from the raw-meat marinade.
• Turn the bag occasionally during the 6–12-hour marinating time so the steak is coated evenly.
• Oil the grill grates before cooking to help limit sticking.
• Pat the steak dry before seasoning and grilling.
• Use a thermometer to check for the recipe's 54°C (130°F) medium-rare target.
• Slice across the grain after the 10-minute rest.

Variations

• Adjust the heat: Use fewer chipotle peppers for a milder marinade.
• Add lime at the table: Serve extra lime wedges alongside the tortillas.
• Build a rice bowl: Serve sliced steak with rice and the same toppings.
• Choose a different topping: Add sliced avocado or extra pico de gallo to each tortilla.
• Serve without tortillas: Put the steak and toppings on a plate for a lower-carbohydrate serving.

Common mistakes to avoid

• Using the raw-meat marinade to serve: Reserve 120 ml (½ cup) first, and discard the rest after marinating.
• Skipping the rest: Let the grilled steak stand for 10 minutes before slicing.
• Slicing with the grain: Cut across the visible muscle fibres for more tender bites.
• Guessing the doneness: Check the thickest part with a thermometer for 54°C (130°F).
• Cooking a wet steak: Pat it dry after removing it from the marinade.

How to store

Refrigerate leftover cooked steak in a sealed container and use within 3–4 days. Reheat gently until hot, or serve it cold in tortillas or a salad. Keep reserved marinade separate and refrigerated; discard any marinade that has been in contact with raw steak.

Frequently asked questions