Carne Azada Recipe

Prepare marinade

In a medium bowl whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, cumin, oregano, chili powder, smoked paprika, salt and black pepper until combined. Stir in chopped cilantro and sliced green onions.

Marinate steak

Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak ensuring it is well coated. Seal and refrigerate for at least 1 hour and up to 8 hours (4–6 hours ideal). Remove steak from fridge 20–30 minutes before cooking to take the chill off.

Cook steak

Preheat a grill or cast-iron skillet to high heat (grill ~500°F / skillet until smoking hot). Remove steak from marinade and pat dry with paper towels. Reserve marinade. Lightly oil the grill grates or add a thin film of oil to the skillet. Sear steak 3–5 minutes per side for medium-rare to medium depending on thickness, until desired internal temperature (about 130–135°F for medium-rare). If the steak is very thick, reduce heat after searing and cook a few additional minutes.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly against the grain into bite-size strips. If desired, warm the reserved marinade in a small saucepan and spoon a little over the sliced meat for extra flavor (bring to a simmer and boil 1 minute if it was in contact with raw meat).

Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the rinsed rice and toast, stirring, for 1 minute. Add water or chicken broth and salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with a fork.

In a medium skillet heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft and translucent, 4–5 minutes. Add minced garlic and cumin and cook 30 seconds until fragrant. Add the drained black beans and stir to combine. Cook until warmed through, 3–4 minutes. Mash about one-third of the beans with the back of a spoon for a creamier texture. Season with salt, pepper and lime juice. Keep warm until serving.

Warm the tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5–8 minutes, or microwave covered with a damp towel for 30–45 seconds. Divide rice and beans between plates. Top with sliced carne asada. Serve with lime wedges, extra cilantro, and optional radishes or pickled onions. Offer warm tortillas on the side to make tacos or serve family-style.