Description
This juicy and flavorful Carne Asada is the ultimate go-to recipe for taco night, backyard grilling, or weeknight dinners. It features a citrusy, garlicky marinade with pantry staples and bold spices that soak into the steak for maximum flavor in every bite. This is the only Carne Asada Marinade recipe you’ll ever need!
Ingredients
Units
Scale
- 1 pound skirt or flank steak
- 3/4 cup cilantro, roughly chopped (measure then chop)
- 1/3 cup fresh orange juice (about one large orange)
- 1/3 cup beef broth
- 1/4 cup olive oil
- 3 cloves garlic, roughly chopped or sliced
- 3 Tablespoons lime juice (about a lime and a half)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 (4 ounce) can diced jalapeños (or green chiles)
Instructions
- In a medium bowl or large ziploc bag, combine the cilantro, orange juice, beef broth, olive oil, garlic, lime juice, Worcestershire sauce, salt, cumin, chili powder, and diced jalapeños. Stir or shake to mix thoroughly.
- Add the steak to the marinade, turning to coat well on all sides. Cover tightly or seal the bag and refrigerate for at least 3 hours or up to 24 hours.
- When ready to cook, remove the steak from the marinade and let any excess drip off. Discard the marinade.
- Heat a large cast iron skillet or heavy-bottomed pan over high heat until very hot, about 3 to 5 minutes.
- Add the steak to the hot pan and sear for 3 to 5 minutes per side, depending on thickness and desired doneness. The exterior should develop a deep char. You are aiming for an internal temperature of 130-135° F for medium-rare or 135-140° F for medium. The cook times will depend on how thick your steak is, so keep an eye on the meat and a thermometer handy.
- Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing.
- Slice the steak thinly against the grain and serve warm.
- Prep Time: 10
- Marinate Time: 3 hours +
- Cook Time: 15
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
