Carne Asada
- Yield 6
- Cook 12 minutes
- Total 12 minutes
Carne Asada is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 12 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 1/2 to 2 pounds flank steak
- 5 garlic cloves, minced
- 1 lime, juiced
- 1 orange, juiced
- 1 jalapeño, cored and finely minced (optional)
- 1/2 cup finely-chopped fresh cilantro
- 1/4 cup avocado oil (or olive oil)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- coarse sea salt and black pepper, to taste
Method
Make the marinade. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined.
Marinate the steak. Set the flank steak in a shallow baking dish, pour the marinade evenly over the steak, and toss the steak until it is evenly coated in the marinade. (Alternately, you can combine the steak and marinade in a large Ziplock or Stasher bag and toss to coat.) Cover and refrigerate for 2 to 4 hours to marinate.
Raise the steak back to room temperature. Lift the dish from the refrigerator, lift the steak out of the marinade and move it to a clean plate. Salt each side with a few generous pinches of salt and pepper, then let the steak rest for 30 minutes or until it reaches room temperature.
Leave the steak. Warm an outdoor grill or indoor grill pan (or cast-iron skillet or griddle) to a hot burner. Leave the steak for 5-7 minutes per side — resisting the urge to move the steak as it cooks so that it can sear properly — until it reaches your desired level of doneness. (See temperature chart below.)
Rest the steak. Move the steak to a clean plate and let it rest for 10 minutes, which will help to seal in the juices.
Slice/cut and serve. Then slice the steak against the grain as thickly or thinly as you prefer. (Or you can dice the steak into small pieces.) Then serve and enjoy!
Kitchen notes
- Rare: 125°F or 52°C (remove from the grill at 120°F or 49°C.) Medium-rare: 135°F or 57°C (remove from the grill at 130°F or 54°C.) Medium: 145°F or 63°C (remove from the grill at 140°F or 60°C.) Medium-well: 150°F or 66°C (remove from the grill at 145°F or 63°C.) Well done: 160°F
