Carne Asada: A Flavor-Filled Tribute to Mexican Culinary Tradition
Carne Asada isn’t just a dish—it’s a celebration. A smoky, citrus-kissed ritual that fills patios and kitchens with laughter, love, and the irresistible scent of char. At the heart of this beloved meal? A bold, vibrant marinade steeped in heritage and crafted for flavor.
Ingredients
| For the Marinade |
|
| Orange juice |
¾ cup |
| Lemon juice |
½ cup |
| Lime juice |
⅓ cup |
| Soy sauce |
½ cup |
| Cilantro (chopped) |
1 bunch |
| Garlic (minced) |
4 cloves |
| Chili powder |
1 tablespoon |
| Cumin |
1 tablespoon |
| Paprika |
1 tablespoon |
| Black pepper |
1 tablespoon |
| Chipotle pepper (canned, chopped) |
1 teaspoon |
| Olive oil |
½ cup |
| Dried oregano |
1 teaspoon |
| For the Carne Asada |
|
| Flank steak |
3 pounds |
Step-by-Step Instructions
-
- Whisk the Marinade Together
In a large non-metal bowl, combine citrus juices, soy sauce, cilantro, garlic, spices, chipotle, and oregano. Gradually whisk in olive oil until smooth and aromatic.
-
- Reserve a Splash of Brilliance
Set aside 1 cup of the marinade in a covered container and refrigerate—it’ll make an epic drizzle later.
- Prep the Steak for Flavor Absorption
Pound the steak to about ¼-inch thickness using a meat mallet. For extra flavor absorption, gently prick it with a fork.
- Marinate Overnight
Place the steak in the bowl with marinade, coating thoroughly. Cover and refrigerate for 24 hours to let the magic happen.
- Grill Like a Maestro
Fire up the grill to medium-high and lightly oil the grates. Remove steak from marinade (discard what’s left) and grill 5 minutes per side or until done to your liking.
- Slice and Serve with Style
Thinly slice the grilled steak across the grain. Arrange on a platter and finish with the reserved marinade for a zesty flourish.
- Enjoy the Celebration
Serve alongside warm tortillas, grilled vegetables, or fresh guacamole. Prepare for silence—followed by rave reviews.
