Carne Asada Steak
Carne Asada marinated and spice rubbed for the most juicy, tender, flavorful Carne Asada EVER! This recipe is perfect for tacos, burritos, nachos, salads, etc. at a fraction of the price and fabulous for crowds!
Servings 4
Ingredients
- 1 1/2 - 2 pounds flank steak, pounded to an even thickness
Marinade
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
Spice Mix
- 1 Tbs EACH ground cumin, garlic powder, chili powder
- 2 teaspoons smoked paprika
- 1 tsp EACH salt, onion powder
- 1/2 tsp EACH pepper, cayenne pepper
For Serving (all of your favs below)
- Your favorite cheese (I like cheddar/cotija combo)
- Recipe 5 Minute Blender Tomatiillo Avocado Ranch
- Recipe 5 Minute Fire Roasted Restaurant Blender Salsa
- Pico de gallo
- Sour cream
- Guacamole
- Tomatoes
- Recipe Grilled Pineapple Salsa
- Recipe Mexican Street Fries
Instructions
- Add the Spice Mix to a small plastic bag (or sealable container) and whisk to combine. Set aside.
- Add the Marinade Ingredients to a large freezer bag along with three tablespoons of the Spice Mix and whisk until well combined. Add the steak and seal the bag, removing as much air as possible. Marinate in the refrigerator for 4 to 12 hours. Store the remaining Spice Mix separately at room temperature.
- When ready to grill, mix the remaining Spice Mix with two tablespoons of olive oil to create a Spice Rub.
- Discard the marinade and dab the steak of excess moisture (just so it's not wet, not to remove marinade/spices). Rub the steak evenly all over with the Spice Rub and let it rest at room temperature for 30-60 minutes.
- Grease and preheat an outdoor grill to high heat. Once hot, reduce the heat to medium-high and grill the steak for 4-6 minutes per side, or until an internal thermometer reads 130-135°F for medium-rare or around 140°F degrees for medium. Grilling time will vary depending on the thickness of your steak and desired level of doneness.. *If you like your steaks rare, use HIGH heat so you can get the charred outside in less time.
Video
Notes
HOW TO COOK IN THE OVEN
Place the steak on a baking sheet. Broil 8 inches away from the broiler for 6-8 minutes on each side, or until the desired temperature is reached.HOW TO COOK ON THE STOVE
You may pan-sear carne asada, but unless you have a large grill pan, your steak will not fit and will need to be cut in half, cooked in two batches. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches the desired level.TIPS AND TRICKS
- Don’t over-marinate. The carne asada marinade is highly acidic, which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours, or the muscle fibers can break down and become mushy.
- Marinate long enough. I recommend marinating the carne asada for a maximum of 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.
- Flip carne asada once using tongs. Only flip/touch your steak once for the perfect caramelized crust. Only use tongs to flip the meat, as a fork will pierce it, causing you to continuously lose juices and tenderness.
- Don't cook over medium doneness-or it won't be as juicy!
HOW TO STORE & REHEAT
- STORAGE: Let carne asada come to room temperature, then transfer to an airtight container. Store in the refrigerator for up to five days.
- MICROWAVE: Cover the sliced carne asada with a damp paper towel to keep it from drying out. Microwave at 30-second intervals until warmed through.
- STOVE TOP: Heat one tablespoon oil or butter in a skillet over medium-high heat. The fat will help the carne asada stay tender. Once hot, add the steak and cook undisturbed for a couple of minutes. Then, begin to cook and stir until warmed through. Take care not to overcook, or it can become dry.