How to Make a Quick and Easy Carne Asada for This 4th of July

Ingredients

• 1 cup Avocado Oil (extra-virgin, for marinating)
• 1 lime (zest) Lime (zest of one lime)
• 2 limes (juice) Lime (juice of two limes, about 1/4 cup)
• 1 cup Orange Juice (freshly squeezed or store‑bought, no pulp)
• 4 cloves Garlic (minced)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Cumin (ground cumin)
• 1 tbsp Chili Powder (adjust heat to taste)
• 1 tbsp Paprika (sweet paprika)
• 2 lb Flank Steak (or Skirt/Flap Steak) (trimmed; about 1.5‑2 lb, cut into ¼‑inch strips if desired)

Instructions

1. Zest the Lime

   Using a microplane, zest the skin of one lime, being careful to avoid the white pith.

   Time: PT2M

2. Juice the Limes and Orange

   Juice two limes and one cup of orange juice into the mixing bowl.

   Time: PT3M

3. Combine Marinade Ingredients

   Add the avocado oil, minced garlic, salt, pepper, cumin, chili powder, and paprika to the bowl. Whisk until fully blended.

   Time: PT5M

4. Marinate the Steak

   Place the flank steak in a large zip‑top bag, pour the marinade over it, seal, and massage the bag so the meat is evenly coated.

   Time: PT2M

5. Refrigerate to Marinate

   Lay the bag flat in the refrigerator and let the steak marinate for at least 4 hours, up to 24 hours.

   Time: PT0M

6. Preheat the Grill

   Heat the grill to high, about 450°F (230°C). Clean and oil the grates.

   Time: PT5M

   Temperature: 450°F

7. Grill the Steak

   Place the steak on the grill. Cook 5‑6 minutes per side for medium‑rare, or until internal temperature reaches 130°F (54°C).

   Time: PT12M

   Temperature: 450°F

8. Rest the Meat

   Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes.

   Time: PT5M

9. Slice and Serve

   Thinly slice the steak across the grain and serve with warm tortillas, salsa, and lime wedges.

   Time: PT3M

Nutrition Facts

Calories

425

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g