Carne Asada
Citrus, garlic and cumin marinated flank steak seared hot and sliced thin for tacos, burritos or rice bowls.
- Servings
- 6
- Prep
- 15 min
- Cook
- 12 min
- Total
- 2 hr 30 min
Ingredients
Equipment
- Grill or large cast-iron skillet
- Instant-read thermometer
Instructions
Whisk the orange juice, lime juice, oil, garlic, jalapeño, cilantro, cumin and salt in a dish. Add the steak and turn to coat. Refrigerate for at least 2 hours, up to 8 hours; the acid softens the meat too much after that.
Heat the grill or skillet over high heat until very hot. Lift the steak out of the marinade, let the excess drip off and pat it mostly dry.
Sear the steak until well charred and it reads 130°F in the thickest part for medium-rare, 4–6 minutes per side.Sear the steak until well charred and it reads 54°C in the thickest part for medium-rare, 4–6 minutes per side.
Rest the steak on a board for 10 minutes. Slice thinly across the grain, which makes it tender.
Serve in warm tortillas with chopped onion, cilantro and salsa.
Notes
- Look for the lines running along the steak and slice across them, not with them.
- USDA guidance is 145°F plus a 3-minute rest for whole cuts of beef; cook it longer if you prefer.
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Nutrition estimate
- Calories
- 450
- Protein
- 35 g
- Carbs
- 29 g
- Fat
- 21 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
