Carne Asada
A juicy and flavorful carne asada with Riverbend Cattle Company Flank Steak starts with a delicious carne asada marinade. This recipe begins with a 24-hour marinade to allow the flank steak to soak up all the tasty and fresh flavors before grilling.
Whether you serve it as tacos, a salad topping, or simply enjoy the tender, flavor-packed steak by itself, this will be the best carne asada you've ever experienced.
Ingredients:
Marinade:
- ¾ cup orange juice
- ½ cup lemon juice
- ⅓ cup lime juice
- 1 bunch fresh cilantro, chopped
- ½ cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 teaspoon finely chopped canned chipotle pepper
- 1 teaspoon dried oregano
- ½ cup olive oil
Carne Asada:
- 3 pounds flank steak
Directions:
- Combine orange juice, lemon juice, and lime juice in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
- Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and refrigerate for use after the steak is cooked.
- Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid surface. Pound steak with the smooth side of a meat mallet to ¼-inch thickness.
- Poke steak all over with a fork. Place in marinade, cover, and refrigerate for 24 hours.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Remove steak from marinade and shake off excess. Discard the remaining marinade.
- Grill steak to desired doneness, about 5 minutes per side for medium-rare.
- Remove from grill and slice across the grain.
- Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.
