How to Make Authentic Carne Asada

Ingredients

• 1/4 cup Lime Juice (Freshly squeezed from about 2 limes)
• 1/2 cup Orange Juice (Freshly squeezed or store‑bought)
• 1/4 cup Olive Oil (Can use vegetable oil as a cheaper alternative)
• 2 tablespoons White Vinegar
• 1/2 teaspoon Salt (Kosher or sea salt)
• 1/4 teaspoon Black Pepper (Freshly ground)
• 1 Jalapeño (Minced; remove seeds for less heat)
• 4 cloves Garlic (Minced)
• 2 tablespoons Cilantro (Freshly chopped)
• 2 pounds Flank Steak (Can substitute skirt steak; cut into one piece)

Instructions

1. Juice the Limes

   Squeeze the juice from 2 limes until you have about 1/4 cup of fresh lime juice.

   Time: PT5M

2. Prepare the Marinade

   In the gallon‑size Ziploc bag combine lime juice, orange juice, olive oil, white vinegar, salt, black pepper, minced jalapeño, minced garlic, and chopped cilantro. Seal and shake the bag until the mixture is well blended.

   Time: PT5M

3. Add the Steak

   Place the 2‑lb flank steak into the bag, seal it, and massage the meat so the marinade coats every surface. Lay the steak flat inside the bag.

   Time: PT5M

4. Marinate

   Refrigerate the sealed bag for about 1 hour, turning the bag once halfway through to redistribute the marinade.

   Time: PT1H

5. Preheat the Grill

   Heat an outdoor grill on high until it is smoking hot (about 450‑500°F).

   Time: PT10M

6. Grill the Steak

   Place the steak directly on the grill grates. Cook for 5‑7 minutes per side for medium‑rare, adjusting time if the steak is thicker or thinner.

   Time: PT12M

7. Rest the Meat

   Remove the steak from the grill, turn off the grill, and let the meat rest on a plate for 5 minutes before slicing.

   Time: PT5M

8. Slice Against the Grain

   Identify the direction of the grain on the flank steak, then using a sharp knife slice thin strips across the grain.

   Time: PT5M

Nutrition Facts

Calories

525

Protein

35 g

Carbohydrates

5 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Lime Juice: Bottled lime juice
• Instead of Orange Juice: Diluted orange concentrate
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of White Vinegar: Apple cider vinegar
• Instead of Black Pepper: White pepper
• Instead of Jalapeño: Serrano pepper, green chili
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Cilantro: Flat‑leaf parsley (different flavor)
• Instead of Flank Steak: Skirt steak

Equipment Needed

• Gallon‑size Ziploc Bag
• Cutting Board
• Chef's Knife
• Measuring Cup
• Grill
• Tongs
• Sharp Slicing Knife
• Plate or Cutting Board for Resting

Critical Steps — Do Not Skip

• Add the Steak – ensure the meat is fully coated and flat in the bag.
• Grill the Steak – watch timing and heat for proper doneness and char.
• Slice Against the Grain – slice thinly across the grain for tenderness.

Chef Tips from the Video

• Pat the steak dry with paper towels before placing it in the bag; excess moisture can dilute the marinade.
• For extra smoky flavor, add a few wood chips to the grill.
• Use a meat thermometer: 130°F (54°C) for medium‑rare.

Troubleshooting

Storage

Refrigerator: Store leftover carne asada in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag or container for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the steak up to 24 hours in advance for deeper flavor.
• Grilled steak can be reheated gently on a skillet or under a broiler; slice after reheating for best texture.

Frequently Asked Questions