Carne Azada Recipe
With rice, beans and tortillas.
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Ingredients
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Marinade & Meat
Sides & Serving
Method
Marinade & Meat
- 1
Prepare the marinade
In a medium bowl, whisk together fresh lime juice, orange juice, olive oil, soy sauce, chopped cilantro, minced garlic, ground cumin, dried oregano, black pepper, kosher salt, and red pepper flakes (if using). Taste and adjust salt or heat.
- 2
Marinate the steak
Place the flank or skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the meat, turning to coat evenly. Press out excess air and refrigerate for at least 1 hour, preferably 3–6 hours. Do not marinate more than 12 hours to avoid mushy texture from the citrus.
- 3
Bring to room temperature
Remove the steak from the refrigerator 30 minutes before cooking so it comes closer to room temperature for even cooking. Reserve the marinade.
- 4
- 5
Cook the steak
Remove steak from marinade and let excess drip off. Place steak on the hot grill or skillet. Cook 3–5 minutes per side for medium-rare to medium (timing depends on thickness). Use tongs to flip once; avoid pressing the meat. Internal temperature: 125–130°F for medium-rare, 135°F for medium.
- 6
Rest and slice
Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into bite-sized strips or thin slices for tacos/plates.
Sides & Serving
- 7
Cook the rice
Rinse the rice under cold water until water runs mostly clear. In a medium saucepan, combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tbs olive oil. Bring to a boil, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.
- 8
Prepare the beans
Heat 1 tbs vegetable oil in a small skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Stir in rinsed black beans and 1/2 tsp ground cumin. Cook until heated through, 4–6 minutes, mashing a few beans with the back of a spoon for creaminess. Season with salt and pepper to taste. If beans are too thick, add a splash of water.
- 9
Warm the tortillas
Warm tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.
- 10
Assemble and serve
On plates, arrange a portion of rice and a scoop of beans. Top with sliced carne asada. Garnish with chopped cilantro and serve lime wedges on the side. Serve warm tortillas for tacos or to accompany the plate. Leftover reserved marinade may be boiled for 5 minutes and drizzled over meat if desired (boiling required to make it safe).