Carne Asada Recipe

Prepare the marinade

In a medium bowl combine 1 cup fresh lime juice, 1/4 cup orange juice, 2 tbsp olive oil, 2 tbsp soy sauce, minced garlic (4 cloves), 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1.5 tsp salt, 1/2 tsp black pepper and 2 tbsp chopped cilantro (optional). Whisk until combined.

Marinate the steak

Place the 1 lb flank or skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, pressing out excess air, and seal. Refrigerate and marinate at least 30 minutes, preferably 2–4 hours (up to overnight). Remove from fridge 20 minutes before grilling to come toward room temperature.

Grill or sear

Preheat grill to high (or heat a heavy cast-iron skillet over high heat) and oil the grates or skillet lightly. Remove steak from marinade and pat dry with paper towels. Grill 3–5 minutes per side for medium-rare depending on thickness, or sear in skillet 3–4 minutes per side. Internal temperature target ~130–135°F (54–57°C) for medium-rare. Avoid overcrowding; you want good char.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain against the muscle fibers into 1/4-inch slices. Keep warm.

While steak marinates or rests, heat 1 tsp olive oil in a medium saucepan over medium heat. Add 1 cup long-grain rice and toast 1–2 minutes, stirring, until edges are slightly translucent. Add 2 cups broth and 1/2 tsp salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until softened. Add 1 minced garlic clove and 1/2 tsp cumin, cook 30 seconds. Add 1 cup drained and rinsed black beans and 1/4 tsp salt. Stir and cook 3–5 minutes until warmed through. For creamier beans, mash slightly with the back of a spoon and add a splash of water or broth if needed.

Combine 2 diced tomatoes, 1/4 cup finely diced onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/4 tsp salt and 1/2 seeded minced jalapeño (optional) in a bowl. Taste and adjust seasoning. Let sit 10–15 minutes to marry flavors.

In a bowl mash the flesh of 2 avocados with 1 tbsp finely chopped onion, 1 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt and 1/4 minced jalapeño if using. Keep a few small chunks for texture or mash smooth to preference. Cover with plastic pressed to surface to prevent browning until ready to serve.

Warm tortillas on the grill or in a dry skillet 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Plate components: scoop rice and beans onto each plate. Fan sliced carne asada alongside. Add a spoonful of guacamole and pico de gallo, a dollop of sour cream, shredded lettuce, and warm tortillas. Garnish with lime wedges and additional cilantro if desired.

Serve immediately so the steak remains juicy and hot. Recommended to offer extra salsa, hot sauce, and lime wedges at the table.