Ingredients
Marinade
- 1 orange (zested)
- ¾ cup orange juice (freshly squeezed)
- 1 lime (zested)
- ¼ cup lime juice (freshly squeezed)
- ¼ cup olive oil
- ¼ cup light soy sauce
- 5 cloves garlic (minced)
- 1 bunch cilantro (chopped)
- 1 tablespoon oregano
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 ½ teaspoons kosher salt (for marinade)
Steak
- 2 teaspoons kosher salt (for seasoning steak)
- 2 pounds flank steak (or use skirt steak)
Instructions
- Make the Marinade: In a mixing bowl, combine the orange zest, orange juice, lime zest, lime juice, olive oil, light soy sauce, minced garlic, chopped cilantro, oregano, smoked paprika, cumin, and 1 ½ teaspoons kosher salt. Stir thoroughly to mix all the flavors into a well-incorporated marinade.
- Prepare the Meat: Lay the flank steak flat on a cutting board or platter. Season both sides evenly with 2 teaspoons kosher salt and gently pat the salt into the meat to enhance the flavor.
- Marinate the Steak: Place the seasoned flank steak into a large ziplock bag or a deep casserole dish. Pour the marinade over the steak, ensuring the meat is fully coated by stirring and flipping it inside the container. Seal the bag or cover the dish with plastic wrap and refrigerate for a minimum of 2 hours, preferably 2-4 hours, or up to 24 hours for maximum flavor infusion.
- Preheat the Grill: When ready to cook, preheat your grill to high heat, aiming for 400-450°F (204-232°C) to ensure a good sear and flavorful crust on the steak.
- Grill the Steak: Place the marinated steak on the hot grill. Allow it to cook undisturbed for a couple of minutes, then flip it. Continue to flip the steak every couple of minutes; this technique promotes even cooking and reduces graying of the meat.
- Remove and Rest: Grill until the internal temperature reaches about 5°F below your desired doneness level, as the steak will continue cooking while resting. Remove the steak from the grill and let it rest for 10 minutes to allow juices to redistribute.
- Slice and Serve: Slice the rested steak thinly against the grain to ensure tenderness. Serve warm slices in tortillas with your favorite toppings to enjoy authentic carne asada tacos.
Notes
- Marinate the steak as long as possible (up to 24 hours) to maximize flavor and tenderness.
- If you don’t have a grill, you can use a grill pan or broiler as alternatives.
- For medium rare, aim for an internal temperature of 130-135°F before resting.
- Slicing against the grain is essential for tender bite-sized pieces.
- Use skirt steak as an alternative to flank steak for a more traditional texture.
- Leftover carne asada is great for salads, burritos, or breakfast hash.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
