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Grilled, sliced flank steak for carne asada. On a platter with pico de gallo, avocados, lime wedges, cilantro and flour tortillas.
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Carne Asada On The Grill

A taqueria classic, Carne Asada cooked on the grill takes the humble flank steak to a whole new level of greatness. A bold marinade flavorized, moisturizes and tenderizes the meat for a recipe that will become one of your Summertime favorites.
Course Main Course Beef
Cuisine Mexican
Prep Time 15 minutes
Cook Time 12 minutes
Marinade Time 1 day
Total Time 1 day 27 minutes
Servings 4
Calories 472kcal

Ingredients

  • 1 1/2 pounds flank or skirt steak
  • Olive oil
  • salt and fresh ground pepper
  • Marinade:
  • 1/3 cup olive oil
  • 1/4 cup soy sauce
  • 2 limes juiced (about 2 Tbsp)
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons raw sugar or processed granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 2 cloves garlic pressed through a garlic press, or fine minced
  • 1 teaspoon New Mexico Red Chile Powder or Ancho
  • 1 teaspoon Mexican Oregano
  • 1/2 teaspoon ground coriander
  • Serve With
  • avocado sliced or chopped
  • Lime wedges
  • Corn or flour tortillas
  • radishes thin sliced
  • Pico de gallo salsa

Instructions

  • In a bowl, whisk together olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin, red chile powder, oregano and coriander. Place the steak in a one gallon sealable plastic bag. Pour in the marinade in, seal well, and turn the bag all direction to evenly distribute the marinade. Marinade overnight and all day the next day.
  • Preheat your gas grill by turning the heat up to 550. Turn heat down to 350
  • Remove steak from marinade. Pour the marinade into a small bowl and use for basting. Turn the middle burner off and add the flank steak to the hotter part of the grill.
  • Add the whole jalapenos to the grill surrounding the flank steak. Keep moving and turning them until grill marks appear and the pepper's skin has softened.
  • Grill the steak for 6 minutes, basting with the sauce every 2 minutes. The steak should be well seared before turning.
  • Move steak to middle and continue basting and searing. Cook for only about 3 - 4 minutes more. Use a meat thermometer to check the internal temperature to read 120 - 125 degrees.
  • Remove the steak from the grill, place on a cutting board and tent with foil. Let rest for 10 minutes.
  • Slice the flank steak across the grain and slice it as thin as you can.
  • Serve with grilled jalapenos, warmed tortillas, avocados, pico de gallo, chopped cilantro and wedges of lime.

Notes

If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!
If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.

Nutrition

Calories: 472kcal | Carbohydrates: 12g | Protein: 39g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 933mg | Potassium: 580mg | Fiber: 2g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 10.2mg | Calcium: 39mg | Iron: 4.3mg