Best Carne Asada Recipe
fromlemonblossoms.comwww.lemonblossoms.com/blog/carne-asada-recipe
My authentic Carne Asada recipe features skirt steak or flank steak marinated with a combination of fresh citrus juice and spices that makes the absolute best Carne Asada marinade. Cook it on an outdoor grill or indoors on a grill pan. Make tacos, carne asada fries, quesadillas, etc.
Ingredients
Instructions
Trim the steak and season with salt and pepper.
In a medium bowl, whisk together the marinade ingredients.
Add the flank steak to a baking dish or large resealable plastic bag and pour the marinade over. Cover (or seal the bag pressing out any excess air) and refrigerate for 2 hours to overnight. Remove the steak from the fridge 30 minutes before you are ready to cook it.
For Gas Grill
Clean and oil the grill grates. You can brush the grates with oil or use cooking spray. Preheat an outdoor gas grill to medium-high heat (between 400 – 425ºƒ)
Remove the steak from the marinade and wipe off any excess marinade with paper towels. Discard the marinade.
Place steak on the hot grill and cook covered flipping occasionally until the steak is nicely charred on both sides, about 7 - 10 minutes or until the internal temperature checked with an instant read thermometer registers 125ºF - 130°F for medium rare.
Transfer the steak to a cutting board, tent with foil and let the meat rest for 10 minutes before slicing. Slice against the grain.
For Charcoal Grill
Clean and oil the grill grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes.
Remove the steak from the marinade and wipe off any excess marinade with paper towels. Discard the marinade.
Place steak on the hot half of the grill and cook uncovered, flipping occasionally until the steak is nicely charred on both sides, about 7 - 10 minutes or until the internal temperature checked with an instant read thermometer registers 125ºF - 130°F for medium rare.
Transfer the steak to a cutting board, tent with foil and let the meat rest for 10 minutes before slicing. Slice against the grain.
Nutrition
- Calories
- 417 kcal
- Carbohydrate Content
- 5 g
- Protein Content
- 38 g
- Fat Content
- 26 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 102 mg
- Sodium Content
- 606 mg
- Sugar Content
- 2 g
- Serving Size
- 1 serving
