Carne Asada
Make Carne Asada tonight: marinate flank steak for 4 hours, then grill to a juicy, charred finish.
Ingredients
- 2 garlic cloves
- 1 fresh jalapeno (halved, stemmed, and seeded*)
- 1 bunch fresh cilantro (including leaves and tender stems)
- 1 lime (juiced (about 2 tablespoons))
- 1 orange (juiced (about 1/4 cup))
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 pounds flank or skirt steak
Instructions
Step 1: Blend the Marinade
Toss the garlic cloves, halved and seeded jalapeño, a generous handful of cilantro (leaves and tender stems), the lime and orange juices, extra-virgin olive oil, chili powder, ground cumin, and kosher salt into a blender or small food processor. Pulse until the mixture becomes a coarse, emerald-green emulsion—bright, slightly chunky from little cilantro leaf flecks and specks of chili, glossy from the oil, with a thin citrus sheen. Scrape the sides, taste briefly for balance, and transfer the fragrant, herb-forward marinade into a glass jar or the blender pitcher for the next step.
Step 2: Marinate the Steak
Place the flank or skirt steak in a clear, heavy-duty zip-top bag or an airtight container and pour the blended marinade over the meat so it adheres in an even, herb-speckled coat. Remove excess air, seal, turn the bag to thoroughly coat every surface, and lay it flat so the marinade makes full contact. Refrigerate for at least four hours and up to twelve—enough time for the citrus and salts to tenderize and for the cilantro, garlic, and chiles to infuse deep savory aromatics into the muscle fibers.
Step 3: Bring to Room Temperature
Forty-five minutes before cooking, remove the marinated steak from the refrigerator and let it sit, sealed or covered, on the countertop to come up to room temperature. This short warm-up evens the internal temperature so the steak sears predictably, keeping the exterior from overcooking while the interior reaches the perfect warm-pink doneness.
Step 4: Grill to Rare-Medium Rare
Preheat half of a gas or charcoal grill to high so you get a fierce sear while leaving a cooler zone nearby; clean the grates so the meat releases cleanly. Sear the steak over the hot zone, turning every few minutes, until the center reads about 110°F on an instant-read thermometer—this usually totals roughly 6 to 10 minutes depending on thickness. The exterior should develop a deeply caramelized, slightly charred crust with visible grill lines while the interior remains rosy and tender.
Step 5: Rest and Slice for Serving
Transfer the grilled steak to a wooden cutting board and let it rest for five minutes so juices redistribute; you should see a slight pooling of glossy juices beneath the meat. Using a sharp knife, slice thinly across the grain into narrow, ribbon-like strips that showcase a contrast between the crusty, bronzed exterior and the warm pink interior. Arrange the slices overlapping on a shallow, rustic platter, scatter a few cilantro leaves, tuck halved limes nearby, and serve alongside bowls of rice or tortillas for a ready-to-enjoy Carne Asada.
Notes
- Marinate at least 4 hours for best flavor and tenderness.
- Bring steak to room temperature 45 minutes before grilling.
- Use an instant-read thermometer to hit about 110°F before resting.
- Slice thinly across the grain for the most tender bites.
- Store leftovers in an airtight container for up to 3 days; freeze up to 2 months.