Perfectly Grilled Carne Asada with Cilantro and Citrus Recipe
This authentic Carne Asada recipe features marinated flank or skirt steak grilled to perfection. Infused with a zesty blend of citrus, garlic, and bold Mexican spices, it’s perfect for tacos, burritos, or served as a flavorful main dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes (including marinating time)
- Yield: 8 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Marinade
- ½ cup chopped cilantro
- ⅓ cup olive oil (plus more for grilling)
- ¼ cup soy sauce
- ¼ cup orange juice (about 1 orange)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ancho chili powder
- 1 teaspoon kosher salt (plus more for grilling)
- ¼ teaspoon freshly ground black pepper (plus more for grilling)
Steak
- 2 pounds flank steak or skirt steak, excess fat removed
Instructions
- Prepare the Marinade: In a medium bowl, whisk together all the marinade ingredients except the steak. Set aside ¼ cup of this marinade in the refrigerator for basting during grilling.
- Marinate the Steak: Place the steak in a large baking dish or a resealable Ziploc bag. Pour the remaining marinade over the steak and turn a few times to fully coat. Refrigerate for 2 to 4 hours, ensuring not to exceed 8 hours to avoid meat texture breakdown.
- Prepare for Grilling: Remove the steak from the marinade and discard any excess liquid. Pat the steak dry with paper towels. Lightly drizzle olive oil over both sides just to coat, then season both sides with salt and freshly ground black pepper.
- Grill the Steak: Preheat your grill to high heat (450-500°F) for direct grilling and close the lid to retain heat. Grill the steak for 4-8 minutes per side depending on thickness: skirt steak cooks closer to 4 minutes per side, flank steak closer to 6-8 minutes. Optionally, brush the steak with the reserved marinade a few times during grilling for additional flavor.
- Rest and Serve: Once cooked, remove the steak from the grill and let it rest for 5 minutes to allow juices to redistribute. Slice thinly against the grain and serve immediately.
Notes
- Do not marinate the steak longer than 8 hours to prevent mushy texture.
- For best results, slice thinly against the grain to ensure tenderness.
- Adjust grilling times according to the thickness of the steak and your preferred doneness.
- Reserved marinade used for basting should not be consumed raw unless boiled first.
- Use skirt steak for a more tender cut or flank steak for a leaner option.
