Carne Asada with Cilantro Lime Marinade Recipe
This Carne Asada recipe features tender and flavorful marinated flank steak grilled to perfection. Infused with a zesty blend of citrus juices, garlic, and spices, this dish is perfect for a quick weeknight dinner or a weekend BBQ. Serve with chimichurri sauce for an authentic Mexican experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 22 minutes (including marination time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Marinade and Steak
- 1 1/5 lb flank steak
- 3 Tbsp soy sauce
- 3 Tbsp olive oil
- 1/2 cup cilantro, finely chopped
- 3 Tbsp orange juice
- 2 Tbsp lime juice
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground paprika
- 1 tsp ground cumin
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, olive oil, chopped cilantro, orange juice, lime juice, minced garlic, salt, black pepper, paprika, and ground cumin. Mix thoroughly to create a balanced marinade.
- Marinate the Steak: Place the flank steak in a shallow dish or resealable plastic bag and coat it evenly with the marinade. Cover tightly and refrigerate for at least 4 hours or preferably overnight to allow the flavors to deeply penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat to ensure a nice sear and char on the steak.
- Grill the Steak: Remove the steak from the marinade and pat it dry with paper towels to ensure a good crust. Grill the steak for 5-6 minutes per side, flipping once halfway through, until it reaches your desired degree of doneness.
- Slice the Steak: After grilling, allow the meat to rest for a few minutes, then thinly slice the steak against the grain to ensure maximum tenderness.
- Serve: Serve the sliced carne asada warm with chimichurri sauce or your favorite accompaniments such as tortillas, guacamole, or salsa for a delicious meal.
Notes
- Marinating the steak overnight intensifies the flavors and improves tenderness.
- For best results, use a meat thermometer to check that the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Patting the steak dry before grilling helps achieve a better sear.
- Cutting against the grain ensures the steak is easier to chew and more tender.
- Leftover carne asada can be refrigerated for up to 3 days and reheated gently.
Keywords: Carne Asada, Grilled Flank Steak, Mexican BBQ, Citrus Marinade, Easy Carne Asada Recipe
