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