Carne Asada Easy & Authentic Recipe

Ingredients

• 1.5 lb Flank Steak (trimmed, cut into 1‑inch strips)
• 0.5 cup Fresh Cilantro (loosely packed, chopped)
• 0.25 cup Orange Juice (freshly squeezed)
• 2 tbsp Lemon Juice (about 1 lemon, freshly squeezed)
• 2 tbsp Olive Oil (extra‑virgin recommended)
• 3 cloves Garlic (minced)
• 1 tsp Ground Black Pepper (freshly ground)
• 1 tsp Salt (kosher or sea salt)
• 0.25 tsp Red Pepper Flakes (optional, for a hint of heat)

Instructions

1. Prep Herbs and Garlic

   Rinse the cilantro, pat dry, and finely chop. Peel and mince the garlic cloves.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine chopped cilantro, orange juice, lemon juice, olive oil, minced garlic, black pepper, salt, and optional red pepper flakes. Stir until well blended.

   Time: PT5M

3. Season the Steak

   Pat the steak strips dry with paper towels. Sprinkle lightly with additional salt and a pinch of garlic powder if desired.

   Time: PT2M

4. Marinate

   Place the steak in the bowl (or a zip‑top bag), pour the marinade over it, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

   Time: PT4H

5. Preheat Skillet

   Remove the steak from the fridge, let it sit at room temperature for 10 minutes. Heat a skillet over medium heat (about 350°F).

   Time: PT5M

   Temperature: 350°F

6. Cook the Steak

   Add the marinated steak strips in a single layer. Cook 4 minutes on the first side, then flip and cook another 4 minutes, or until the interior reaches 130°F for medium‑rare.

   Time: PT8M

   Temperature: 350°F

7. Rest the Meat

   Transfer the steak to a plate, cover loosely with foil, and let rest for 5 minutes before slicing against the grain.

   Time: PT5M

8. Serve

   Slice the steak thinly against the grain, garnish with extra chopped cilantro, and serve with warm tortillas, rice, or a fresh salad.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

25 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g