Carne Asada Recipe Notes:
If making under the broiler, save any pan juices to pour over leftovers during storage to help keep the meat moist.
This recipe calls for 1 1/2 to 2 pounds of meat, which will serve 4 to 6 people when served as a main dish, but the marinade can be stretched to cover a little over 3 pounds of meat, or whatever will comfortably fit in a gallon bag.
I’ve included stovetop instructions in the recipe just in case you don’t have a grill and don’t want to use the broiler, but it’s not my favorite way to cook carne asada since you have to do it in batches, and the high heat tends to make things smokey after a little while. Make sure to turn on your kitchen fan and open a window before starting or you might set off your fire alarm. (Don’t ask me how I know this… 😉 )
You might also enjoy Carnitas Tacos, Chipotle Chicken Tacos, and Basil and Garlic Steak Marinade.
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Special Equipment:
Liquid measuring cup optional, but nice to have
Instant-read thermometer optional, but nice to have
Foil if cooking under the broiler.
Ingredients:
Marinade
1/2 cup orange juice bottled is fine
1/2 cup soy sauce low-sodium is fine
1/4 cup lemon juice bottled is fine
1/4 cup olive oil
2 tablespoons lime juice bottled is fine
2 cloves garlic pressed or diced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed.
Meat
1 1/2 to 2 pounds skirt, flank, or flap steak
Directions:
Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
In the Oven
Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.
On the Stovetop
Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.
On the Grill
Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.
Serve and enjoy!
Approximate nutritional information is for 2 pounds of skirt steak divided into 6 servings and assumes 10% marinade retention.
