AuthorJulia ForesekCategorybeef, Main Course, MexicanDifficultyBeginnerPrepare the Marinade:
In a bowl, combine olive oil, soy sauce, lime juice, orange juice, minced garlic, minced jalapeño, cumin, chili powder, black pepper, and chopped cilantro. Whisk together until well blended.
Marinate the Steak:
Place the steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it's well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours, to allow the flavors to penetrate the meat.
Grill the Steak:
Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off (discard the remaining marinade). Grill the steak for about 3-5 minutes on each side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
Rest and Slice:
Let the steak rest for about 5-10 minutes after grilling. This helps the juices redistribute throughout the meat, making it more tender and flavorful. Slice the steak against the grain into thin strips.
Serve:
Serve the carne asada with warm tortillas and your choice of toppings like sliced avocado, chopped cilantro, diced onions, salsa, and lime wedges. This allows guests to assemble their own tacos or enjoy the meat as they prefer.
Ingredients
Directions
Prepare the Marinade:
In a bowl, combine olive oil, soy sauce, lime juice, orange juice, minced garlic, minced jalapeño, cumin, chili powder, black pepper, and chopped cilantro. Whisk together until well blended.
Marinate the Steak:
Place the steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it's well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours, to allow the flavors to penetrate the meat.
Grill the Steak:
Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off (discard the remaining marinade). Grill the steak for about 3-5 minutes on each side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
Rest and Slice:
Let the steak rest for about 5-10 minutes after grilling. This helps the juices redistribute throughout the meat, making it more tender and flavorful. Slice the steak against the grain into thin strips.
Serve:
Serve the carne asada with warm tortillas and your choice of toppings like sliced avocado, chopped cilantro, diced onions, salsa, and lime wedges. This allows guests to assemble their own tacos or enjoy the meat as they prefer.