by: Kate McMillan
Cook Time
12 minutes
Prep Time
10 minutes
Refrigeration Time
4 hours
Yield
Serves 6
Total Time
12 minutes
Prep Time
10 minutes
Yield
Serves 6
summary
A classic Mexican dish, carne asada makes the perfect taco filling. Notes of citrus from oranges and limes, a herbaceous hit from fresh cilantro and a bit of spice from a jalapeno are the hallmarks of the carne asada marinade. Just set out a platter of carne asada, warm tortillas and all the extras and dinner is served.
ingredients
- Juice of 1 large orange
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- 2 cloves garlic, chopped
- 1 jalapeño, ribbed and seeded and finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 1 ½ pounds flank steak
- 12 corn or flour tortillas, warmed
- Pico de Gallo Ingredients
- 1 pound tomatoes, chopped
- ½ white onion, chopped
- 1 jalapeño, ribbed and seeded, finely chopped
- ½ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon Kosher salt
- Guacamole Ingredients
- 3 avocados, pitted
- 2 tablespoons finely chopped white onion
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- ¼ teaspoon Kosher salt
directions
- In a small mixing bowl, stir together the orange juice, lime juice, cilantro, garlic, jalapeño, olive oil, vinegar, cumin and salt. Place the flank steak in a zippered plastic bag and pour in the marinade. Transfer to the refrigerator for 4 hours.
- To make the pico de gallo, combine all ingredients in a mixing bowl and adjust seasoning with more salt, as needed. Cover and refrigerate until ready to serve.
- To make the guacamole, place the avocados in a mixing bowl and mash with a large fork until mostly smooth. Stir in the onions, cilantro, lime juice and salt. Adjust seasoning with more salt, as needed. Cover and refrigerate until ready to serve.
- When you are ready to grill, remove the flank steak from the refrigerator. Prepare a grill to high heat. Grill the flank steak until medium-rare, about 6 minutes, per side. Transfer to a cutting board and allow it to rest for 10 minutes. Thinly slice the steak, cutting across the grain. Arrange on a serving platter and serve with warmed tortillas, guacamole and pico de gallo.
notes
The best way to warm the tortillas is to place them directly on the grill for about 20 seconds per side.
Toppings are endless: cotija, shredded Monterey Jack cheese, pico de gallo, fresh cilantro, pinto beans, black beans, refried beans, pickled jalapenos, pickled red onions, sour cream, guacamole, hot sauce.
Marinating time is important. Not only does it give flavor to the steak, it tenderizes the meat. But you don’t want to marinate for more than 4 hours because the citrus in this carne asada recipe will begin to break down the meat.
Rest time is important for beef because it allows time for the meat juices to redistribute, giving you a more tender result.
Cutting across the grain is imperative with a flank steak. If you don’t do this, the results will be chewy.
