Carne Asada Recipe

Name: Lime and Salt Restaurant Bars Carne Asada Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 1 cups fresh lime juice; 0.25 cups orange juice; 2 tbs olive oil; 2 tbs soy sauce; 4 tbs garlic cloves, minced; 0.5 cups cilantro, chopped; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp dried oregano; 1.5 tsp salt; 1 tsp black pepper; 0.25 tsp red pepper flakes (optional); 1 tbs vegetable oil (for grill grates); 2 each extra lime wedges; 0.25 cups fresh cilantro leaves (for garnish); 0.25 tsp salt (to finish, optional)

Inspired by Lime and Salt Restaurant Bar

Time1h 35m

Serves4

Grilled steak.

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Ingredients

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Marinade

1 lb flank steak or skirt steak

1 cups Fresh lime juice

1/4 cups Orange juice

2 tbs olive oil

2 tbs Aged soy sauce

4 tbs Garlic cloves, minced

1/2 cups cilantro, chopped

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp red pepper flakes (optional)

To Grill / Serve

1 tbs vegetable oil (for grill grates)

2 each extra lime wedges

1/4 cups fresh cilantro leaves (for garnish)

1/4 tsp salt (to finish, optional)

Method

Marinade

Prepare steak

Trim excess fat from the flank or skirt steak and pat the meat dry with paper towels. If the steak is very thick in spots, butterfly or gently pound to an even thickness of about 1/2 inch for more even cooking.

Make marinade

In a bowl or measuring jug combine 1 cup fresh lime juice, 1/4 cup orange juice, 2 tablespoons olive oil, 2 tablespoons soy sauce, minced garlic (4 tablespoons), 1/2 cup chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Whisk until combined.

Marinate steak

Place the steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, pressing out excess air from the bag and ensuring the meat is fully coated. Refrigerate and marinate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–6 hours. Do not marinate more than 12 hours as citrus can begin to break down the meat texture.

About 30 minutes before grilling, remove the steak from the refrigerator and let it sit at room temperature to take the chill off. Reserve the marinade.

To Grill / Serve

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C) so it is very hot for a quick sear. If using a cast-iron skillet or grill pan, heat it over high heat until smoking lightly. Oil the grill grates or pan lightly with ~1 tablespoon vegetable oil using a folded paper towel held with tongs.

Sear steak

Remove the steak from the marinade and let excess drip off. Place steak on the hottest part of the grill and sear 3–5 minutes without moving to develop a good char. Flip and sear the other side another 3–5 minutes. Total cook time will vary with thickness and desired doneness: for medium-rare aim for an internal temperature of 125–130°F (about 6–10 minutes total depending on thickness); for medium 135–140°F. Use an instant-read thermometer to check.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. While resting, you can briefly heat the reserved marinade to a boil for 2 minutes if you want to use as a finishing sauce (optional) — do not use raw marinade without boiling. Slice the steak across the grain into thin strips, about 1/4-inch thick, to maximize tenderness.

Finish and serve

Arrange sliced carne asada on a platter. Sprinkle with a pinch (up to 1/4 teaspoon) of extra salt if desired, garnish with chopped fresh cilantro (about 1/4 cup) and serve with lime wedges for squeezing. Serve hot with tortillas, rice, or your preferred sides.