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Carne Asada Recipe

Name: Hugo's Mexican Kitchens Carne Asada Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs flank steak or skirt steak; 1 cups fresh lime juice; 1 cups orange juice; 3 tbs olive oil; 2 tbs soy sauce; 3 tsp minced garlic (about 3 cloves); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp chili powder or ancho powder; 1 tsp ground black pepper; 1.5 tbs kosher salt; 0.5 cups fresh cilantro, roughly chopped; 0.5 cups white or yellow onion, finely chopped; 2 each limes, cut into wedges; 1 tsp vegetable oil or neutral oil (for grill grates); 8 each optional: warm tortillas (corn or flour)

Inspired by Hugo's Mexican Kitchen

Time1h 35m

Serves4

Grilled steak with cilantro, onions, and a lime wedge.

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Ingredients

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Marinade & Steak

2 lbs flank steak or skirt steak

1 cups Fresh lime juice

1 cups Orange juice

3 tbs olive oil

2 tbs Aged soy sauce

3 tsp minced garlic (about 3 cloves)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp chili powder or ancho powder

1 tsp ground black pepper

1 1/2 tbs kosher salt

Garnish & Serving

1/2 cups fresh cilantro, roughly chopped

1/2 cups white or yellow onion, finely chopped

2 each limes, cut into wedges

1 tsp vegetable oil or neutral oil (for grill grates)

8 each optional: warm tortillas (corn or flour)

Method

Marinade & Steak

Prepare marinade

In a medium bowl or measuring cup, whisk together fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, chili powder, and black pepper until combined.

Season steak

Pat the flank or skirt steak dry with paper towels. Sprinkle both sides with 1 tablespoon of the kosher salt (reserve the rest) and press lightly so it adheres.

Marinate

Place the steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (do not exceed 8 hours to avoid texture changes).

Bring to room temperature

Remove the steak from the refrigerator 30 minutes before grilling to take the chill off. Reserve the marinade and let any solids settle; you may discard solids and use the liquid to baste if desired (do not use leftover marinade as a sauce unless boiled for at least 3–5 minutes).

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C). If using a grill pan or cast-iron skillet, preheat it over high heat until very hot. Lightly oil the grates or pan with the neutral oil to prevent sticking.

Season before grilling

Pat the steak dry again with paper towels. Sprinkle both sides with the remaining kosher salt (about 1/2 tablespoon) to build a good crust.

Grill the steak

Place the steak on the hottest part of the grill. Cook 4–6 minutes per side for medium-rare depending on thickness (about 1/2 to 1 inch thick). Use tongs to flip once. For medium cook to an internal temperature of 135–140°F (57–60°C). Avoid overcooking; flank/skirt are best slightly pink.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute.

Slice against the grain

Trim any large fat pieces if desired. Identify the grain direction and slice the steak thinly across the grain into 1/4-inch slices for maximum tenderness.

Garnish & Serving

Arrange sliced carne asada on a platter or individual plates.

Top with the chopped cilantro and finely chopped onion, distributing evenly.

Serve with lime wedges on the side so diners can squeeze fresh lime juice over the steak.

Optional: Warm tortillas and place alongside for tacos. If desired, sprinkle a light pinch of additional salt or drizzle reserved boiled marinade (boiled 3–5 minutes) as a finishing sauce.