Carne Asada Recipe

Ingredients

• 1.13 kg (2.5 lb)flank steak
• 1 large bunchcoriander, finely chopped
• 6garlic cloves, minced
• 2limes, juiced
• 80 ml (⅓ cup)low-sodium soy sauce
• 120 ml (½ cup)olive oil
• 15 ml (1 tbsp)cumin
• 15 ml (1 tbsp)oregano
• ½jalapeño pepper, deseeded and finely diced (optional)
• to tastesalt

Instructions

1. 1

   Add the steak

   Put the flank steak in a large bowl or a sealable food bag.

2. 2

   Mix the marinade

   Add all the remaining ingredients to the bowl or bag and turn the steak to coat it well.

3. 3

   Chill the steak

   Cover the bowl with cling film, or seal the bag, and refrigerate for 4–24 hours.

4. 4

   Grill the steak

   Heat the grill to medium-high. Grill the steak for 6–10 minutes on each side, depending on how you like it cooked, turning it only once.

5. 5

   Rest and slice

   Take the steak off the heat and leave it to rest for 5 minutes. Slice it thinly against the grain and serve.

What is carne asada?

Carne asada means grilled meat and is a familiar preparation in Mexican cooking: beef is seasoned or marinated, grilled, then sliced for serving. This version uses flank steak with coriander, garlic, lime, cumin and oregano.

The citrus and herbs bring freshness, while the soy sauce and olive oil form a savoury, rich marinade. A hot grill and thin slices help make the steak easy to serve at the table or reuse in other meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 31g protein, 4g carbs, 21g fat.

The steak provides most of the protein, while the olive oil contributes much of the fat; the small amount of carbohydrate comes mainly from the marinade ingredients. To round out a serving, pair it with vegetables and a modest portion of rice, beans or tortillas.

The marinade ingredients

Coriander and garlic: chop the coriander finely and mince the garlic so they spread through the marinade and cling to the steak.

Lime and soy: lime juice adds sharpness, while low-sodium soy sauce supplies savoury seasoning. The olive oil helps coat the meat and carries the cumin and oregano.

Jalapeño and salt: the pepper is optional, so leave it out for a milder result. Add salt to taste, bearing in mind that the soy sauce is already salty.

Marinating time

Chilling: leave the steak in the marinade for at least 4 hours and up to 24 hours, as directed. Keep it covered in the fridge throughout.

Coating: turn the meat well in the mixture before chilling so the surface is evenly covered. If using a bag, seal it securely and lay it in a dish in case it leaks.

Grilling and doneness

Heat: bring the grill to medium-high before adding the steak. A properly heated grill helps the outside colour while the centre cooks.

Timing: cook for 6–10 minutes per side, following the recipe's range and your preferred doneness. The steak's thickness and the grill's heat affect how quickly it cooks, so use a suitable meat thermometer if you need a precise doneness check.

Turning: turn the steak once rather than repeatedly. Rest it for 5 minutes after grilling so the juices can settle before slicing.

Slice against the grain

Grain: look for the direction of the long muscle fibres, then cut across them rather than along them. This shortens the fibres and makes each slice easier to chew.

Thickness: slice thinly, as the method specifies. Keep the steak steady on a board and use a sharp knife for neat slices.

Serving ideas

At dinner: serve the sliced steak with rice, beans or grilled vegetables for a simple meal. Fresh lime or a crisp salad can balance the rich marinade.

For leftovers: use the slices in tacos, scatter them over nachos or serve them with fries, as suggested in the recipe description. Reheat only what you plan to eat.

Recipe notes & tips

• Trim any tough excess membrane from the flank steak before marinating.
• Use a large dish or bag so the marinade can reach the whole steak.
• Preheat the grill before cooking rather than putting the steak on while it warms.
• Keep the steak in one piece on the grill, then slice it after resting.
• Check the grain direction before cutting so you can slice across it.

Variations

• Skip the chilli: leave out the jalapeño for a milder marinade.
• Add extra lime: serve additional lime wedges alongside the grilled steak.
• Make tacos: tuck thin slices into tortillas with your preferred toppings.
• Build nachos: scatter leftover slices over nachos before serving.
• Serve with fries: use the sliced steak as a topping or accompaniment for fries.

Common mistakes to avoid

• Skipping the chill: marinate for at least 4 hours, keeping the steak covered in the fridge.
• Grilling too soon: let the grill reach medium-high heat before adding the steak.
• Turning repeatedly: turn the steak just once, as the method directs.
• Slicing immediately: rest the steak for 5 minutes before cutting.
• Cutting with the grain: identify the muscle fibres and slice across them.

How to store

Refrigerate leftover steak in a covered container and use it within 3–4 days. Reheat gently until hot, or serve cold in tacos or salads; avoid reheating more than once.

Frequently asked questions