Carne Asada

Carne Asada literally means grilled beef

And if you’re like me, anything grilled is just going to be good, especially beef!

Now we have made this a number of times and have compared recipes. The common denominator I see as far as marinades go, is oil, acid and seasoning

For the acid, I have seen vinegar used as well as citrus, which is more our style

So here’s our take on Carne Asada

For the marinade, we will need the juice and zest of 2 oranges, the juice and zest of 1 lemon, the juice and zest of 1 lime, 2 grated garlic cloves, 1/4 cup of extra virgin olive oil, 1 tablespoon of honey, 1 teaspoon each of chili powder, paprika, and cumin, 1/2 teaspoon each of kosher salt, ground black pepper and some fresh cilantro

Zest the oranges, lemon and lime and then juice them into a bowl

Add the zest to the juice, chop the cilantro and garlic and add them to the bowl as well

Next add the oil, honey, salt, pepper and spices to the bowl and give everyone a nice whisk

Here we have around 2 pounds of flank steak

Place it in a large resealable bag and pour the marinade over the meat, force the air out of the bag and seal it

Refrigerate and marinate the meat for a couple of hours, or even better, overnight

Flip the bag occasionally to make sure both sides marinate evenly

Now that the meat has had time to marinate, let’s take the flank out and let it come to room temperature at least 30 minutes before cooking

Strain the marinade and bring it to a boil and cook it down for about 12-15 minutes

Heat the grill to about 400 F

Place the flank down on an angle and cook for 4-5 minutes

Turn it in the opposite direction to get hash marks and cook another 3 minutes

Flip and cook another 3 minutes, then turn in the other direction and cook a last 3 minutes, for medium

Remove from the grill and let rest 10-15 minutes

The grain of a flank steak runs length wise so I’m adding a guide to remind you to cut against the grain

Once the meat rests, slice against the grain

We served this with some Red Pepper Rice, roasted jalapenos, the reduced marinade and lime wedges!

Enjoy!!!

Simply Sundays! ~ Carne Asada

Servings: 6-8
Time: Prep 10 Min, Marinate 1-2 Hours or Overnight, Cook 15-20 Min
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Ingredients

2 pound flank steak

2 oranges, zested and juiced

1 lemon, zested and juiced

1 lime, zested and juiced

2 garlic cloves, grated

1/4 cup of olive oil

1 tablespoon of honey

1 teaspoon of chili powder

1 teaspoon of paprika

1 teaspoon of cumin

1/2 teaspoon of kosher salt and ground black pepper

2 tablespoons of fresh chopped cilantro

Directions

Marinate the meat with the juice and zest of 2 oranges, the juice and zest of 1 lemon, the juice and zest of 1 lime, 2 grated garlic cloves, 1/4 cup of extra virgin olive oil, 1 tablespoon of honey, 1 teaspoon each of chili powder, paprika, and cumin, 1/2 teaspoon each of kosher salt, ground black pepper and some fresh cilantro

Place the meat in a large zip lock bag and pour the marinade over it. Squeeze the air out and seal the bag. Let sit for a couple hours or even better overnight

Take it out and let it come to room temperature, at least 30 minutes before cooking, strain the marinade into a sauce pan and bring it to a boil. Let it cook down about 12-15 minutes

Heat a grill to about 400 F. Place the flank down on an angle and cook for 4-5 minutes. Turn it in the opposite direction to get hash marks and cook another 3 minutes. Flip and cook another 3 minutes, then turn in the other direction and cook a last 3 minutes for medium. Remove from the grill and let rest 10-15 minutes

Once the meat rests, slice against the grain

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Round Griddle

Wilton Recipe Right 3 Piece Cookie Pan Set