Simple Recipes for Every Day
Carne Asada
- Serves: 6
- Prep Time: 10 min
- Cook Time: 20 min
Ingredients
- ¼ cup fresh orange juice, (from 1 orange)
- ¼ cup fresh lime juice, (from 2 limes)
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 8 garlic cloves, minced (about 2 tablespoons)
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons cumin
- 1 teaspoon freshly cracked black pepper, plus more to taste
- ¼ teaspoon cayenne pepper
- 2 pounds flank or skirt steak
Ingredients
- ¼ cup fresh orange juice, (from 1 orange)
- ¼ cup fresh lime juice, (from 2 limes)
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 8 garlic cloves, minced (about 2 tablespoons)
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons cumin
- 1 teaspoon freshly cracked black pepper, plus more to taste
- ¼ teaspoon cayenne pepper
- 2 pounds flank or skirt steak
Method
- In a small bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, chili powder, salt, cumin, pepper, and cayenne.
- Place the steak in a 9x13-inch baking dish or a plastic zip-top bag. Cover it with the marinade and turn to coat. Let the steak marinate in the fridge for 1 to 4 hours.
- Discard the extra marinade, then season the steak with salt and pepper.
- Heat the grill to medium-high heat (400-450°F). Add the steak to the grill and cook for 5 to 8 minutes per side for medium-rare (notes below).
- Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Thinly slice the steak against the grain and serve.
Notes
The most precise way to measure the doneness of meat is with an instant-read thermometer. For beef, rare is 125°F; medium-rare is 135°F; medium is 145°F; medium- well is 150°F; and well is 160°F. Medium-rare is our preference, but feel free to cook your steak however you like it best.