Mexican · Lunch · Dinner
Carne Asada
Lean flank steak soaked in a bright citrus, garlic and chile marinade, then seared hot on the grill and sliced thin against the grain. Serve it with warm corn tortillas, fresh salsa and lime for a smoky, juicy Mexican classic.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 9% · Fat 40% · Protein 51%
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Ingredients
For 4 servings- 1 1/2 lb680 gFlank steak, trimmed of visible fat
- 1/2 cup120 gFresh orange juice
- 1/4 cup60 gFresh lime juice
- 4 cloves12 gGarlic cloves, minced
- 1 medium14 gJalapeño, finely chopped
- 1/2 cup8 gFresh cilantro, chopped
- 1 tbsp14 gOlive oil
- 1 tspGround cumin
- 1 tspChili powder
- 1 tspDried oregano
- 1 tsp6 gSalt
- 1/2 tspBlack pepper
- 8 small208 gCorn tortillas (optional)
- 1/2 medium55 gWhite onion, finely diced, for serving (optional)
- 1 lime67 gLime wedges, for serving (optional)
Steps
- 1
In a bowl, whisk the orange juice, lime juice, garlic, jalapeño, cilantro, olive oil, cumin, chili powder, oregano, salt and pepper.
- 2
Place the steak in a shallow dish or zip-top bag and pour the marinade over it, turning to coat.
- 3
Refrigerate for at least 1 hour and up to 8 hours; citrus will soften the meat too much if left longer.
- 4
Take the steak out of the fridge 20 minutes before cooking and heat a grill or grill pan to high.
- 5
Lift the steak from the marinade, let excess drip off, and discard the leftover marinade.
- 6
Grill the steak 4–6 minutes per side until well charred and the centre reaches at least 63 °C / 145 °F for medium-rare.
- 7
Rest the steak on a board for 5–10 minutes so the juices settle.
- 8
While it rests, warm the corn tortillas on the grill for about 30 seconds per side, if using.
- 9
Slice the steak thinly against the grain.
- 10
Serve with tortillas, diced onion and lime wedges.
Swaps, storage and make-ahead
Swaps
- Use skirt steak instead of flank steak for a slightly richer, more tender carne asada that cooks just as quickly.
- Swap the fresh orange juice for bottled orange juice, or use a mix of lime juice and a splash of water if you don't have oranges.
- Seed the jalapeño or leave it out entirely for a milder marinade that kids will enjoy.
- Serve the sliced steak over shredded lettuce with salsa and avocado instead of in tortillas for a lighter, bowl-style meal.
Storage
Refrigerate leftover sliced steak in an airtight container within 2 hours and eat within 3 to 4 days, reheating briefly in a hot pan until steaming hot. Store tortillas and toppings separately, and note the steak tastes best fresh since reheating can make it a little tougher.
Make ahead
Whisk the marinade up to a day ahead and keep it covered in the fridge, then marinate the steak for 1 to 8 hours before grilling. You can also dice the onion and cut the lime wedges a few hours in advance and refrigerate them.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (230 g) | Per 100 g | |
|---|---|---|
| Calories | 299 kcal | 130 kcal |
| Protein | 37.5 g | 16.3 g |
| Carbohydrates | 6.6 g | 2.9 g |
| of which sugars | 3 g | 1.3 g |
| Fiber | 0.8 g | 0.3 g |
| Fat | 13.1 g | 5.7 g |
| of which saturated | 4 g | 1.7 g |
| Sodium | 700 mg | 304 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
