Carne Asada Recipe

Prepare and marinate steak

Pat the 1 lb steak dry with paper towels. In a bowl whisk together 2 tbs vegetable oil, 1 cup fresh lime juice, 1/4 cup orange juice, 2 tbs soy sauce, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1/2 tsp black pepper and 1.5 tsp kosher salt. Stir in 1/2 cup chopped cilantro and 1/2 cup finely chopped white onion. Place steak in a resealable bag or shallow dish, pour marinade over, press out air, and refrigerate at least 1 hour and up to 6 hours (avoid more than 8 hours because of the citrus).

Bring to temperature and preheat grill

Remove steak from fridge 30 minutes before cooking to come toward room temperature. Preheat a grill or cast-iron pan to high heat (about 500°F / very hot). Brush grates or pan with a little oil to prevent sticking.

Grill the steak

Remove steak from marinade and shake off excess (reserve marinade). Grill steak 3–5 minutes per side for medium-rare (time depends on thickness) until a meat thermometer reads 125–130°F for medium-rare, 135°F for medium. If using a pan, sear 2–4 minutes per side and finish in a 400°F oven if needed.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into bite-sized strips.

While steak rests, combine 1/4 cup of the reserved chopped cilantro and 1/4 cup reserved finely chopped white onion in a small bowl. Add 1 tbs fresh lime juice and 1/4 tsp kosher salt. Stir and set aside. This will be used as a bright garnish to top the carne asada.

Roast and blend

Place 3 roma tomatoes and 1 serrano (or jalapeño) on a hot skillet or under the broiler. Roast, turning occasionally, until skins are charred and blistered (6–8 minutes). Remove and let cool slightly. In a blender add roasted tomatoes, pepper (stemmed; seeds optional for less heat), 1 garlic clove, 1/4 cup rough-chopped white onion, 2 tbs cilantro, 1 tbs lime juice and 1/2 tsp kosher salt. Pulse to a slightly chunky texture. Taste and adjust salt or lime as needed.

Boil/roast and blend

Place 6 rinsed tomatillos and 1 serrano pepper in a pot of boiling water and simmer 4–5 minutes until softened, or roast under a broiler until charred. Drain if boiled. In a blender combine cooked tomatillos, pepper (stemmed; seeds optional), 1 garlic clove, 1/4 cup rough-chopped white onion, 2 tbs cilantro, 1 tbs lime juice and 1/2 tsp kosher salt. Blend to a smooth or slightly chunky consistency. Adjust seasoning to taste.

Warm 8 tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable. Arrange tortillas, sliced carne asada, a spoonful of the cilantro & onion mix, and small bowls of red and green salsa. Serve with lime wedges. Optionally garnish meat with extra chopped cilantro and chopped onion from the reserved portion.