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5 from 3 votes

The Perfect Carne Asada

If you came from Southern Arizona and spent any amount of time in Northern Mexico, it's basically mandatory that you know how to make a Perfect Carne Asada! Lucky for you... I did both of those so here's the secret....
Prep Time10 minutes
Cook Time10 minutes
Marinating Time6 hours
Total Time6 hours 20 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • 2 pounds skirt steak or flank or flap steak
  • 6 cloves garlic
  • 1 jalapeno roughly chopped
  • 1 cup cilantro
  • 2 limes juiced
  • 1 orange juiced
  • ½ cup olive oil
  • Kosher salt and freshly ground pepper to taste
  • Pico de Gallo
  • Guacamole
  • Charred Tortillas

Instructions

  • Combine the garlic, jalapeno, cilantro, lime juice, orange juice and olive oil in a blender and blend until smooth. Remove, taste and season as needed. Reserve ¼ cup of the marinade. Place the steak in a large baking dish and cover with the remaining marinade for 4-5 hours.
  • Heat a grill over high heat and grill the flank steak for 3-5 minutes on each side. Remove from the grill and brush with the remaining marinade before slicing. Let rest for 5-10 minutes and then slice against the grain.  Serve alongside tortillas, pico and guacamole.

Nutrition

Calories: 410kcal | Carbohydrates: 5g | Protein: 33g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 102mg | Potassium: 530mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 3mg