Carne Asada Recipe

Prepare the marinade

In a medium bowl whisk together fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, ground black pepper, kosher salt, chopped cilantro and optional crushed red pepper until combined.

Marinate the steak

Place the top sirloin steaks in a large resealable bag or shallow dish. Pour the marinade over the steaks, pressing out excess air and ensuring steaks are fully coated. Refrigerate at least 1 hour, preferably 3–6 hours. Do not marinate more than 12 hours to avoid texture change from the citrus.

Bring to room temperature

Remove steaks from the refrigerator 30 minutes before grilling to come to room temperature. Pat dry lightly with paper towels and reserve marinade for basting (discard any marinade that touched raw meat if you prefer food-safety caution).

Grill the steak

Preheat a grill or grill pan over high heat until very hot. Oil the grates or rub steaks with a little oil. Grill steaks 4–6 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C) depending on thickness, or longer to desired doneness. Baste once with reserved marinade during cooking if desired. Transfer steaks to a cutting board and tent with foil; let rest 8–10 minutes.

Slice

Slice steak thinly across the grain into bite-size strips. Keep warm until serving.

Rinse the rice under cold water until the water runs clear to remove excess starch; drain well.

In a medium saucepan heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and sauté 3–4 minutes until softened. Add the minced garlic, turmeric and ground cumin; cook 30 seconds until fragrant.

Add the rinsed rice and stir to coat the grains in the oil and spices; toast 1–2 minutes.

Add the chicken or vegetable broth and kosher salt. Increase heat to bring to a boil, then reduce to low, cover, and simmer gently for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat, fluff with a fork, stir in frozen peas if using, cover and let rest 5 minutes before serving.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent.

Add the minced garlic, ground cumin and ground coriander; cook 30 seconds until fragrant.

Add the drained and rinsed black beans and 1/4 cup water (or more as needed). Stir and simmer gently 6–8 minutes to heat through and allow flavors to meld. Mash 1/4 of the beans lightly with the back of a spoon for a creamier texture, if desired.

Stir in chopped cilantro, lime juice and salt to taste. Keep warm until plating.

Peel the plantains: cut off both ends, make a shallow lengthwise slit in the skin and pry skin away with your fingers. Slice each plantain into 1-inch thick rounds.

In a heavy skillet, pour vegetable oil to reach about 1/2 inch depth and heat over medium-high until shimmering (about 350°F). Fry the plantain rounds 1–2 minutes per side until lightly golden but not fully browned. Work in batches to avoid crowding. Transfer to a paper towel–lined tray to drain.

Using a tostonera or the bottom of a flat cup or skillet, press each fried round to flatten to about 1/4 inch thickness. Sprinkle lightly with kosher salt.

Return flattened plantains to the hot oil and fry again 1–2 minutes per side until crisp and golden. Drain on paper towels and sprinkle with remaining salt while hot.

Arrange sliced carne asada on plates alongside a scoop of yellow rice, a portion of black beans and two tostones per serving.

Garnish with chopped cilantro and lime wedges. Serve immediately while steak and plantains are hot.