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Mexican Carne Asada

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Ingredients

  • 2 pounds flank or skirt steak
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

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Mexican Carne Asada

Created by: Howcan Team

Ingredients

  • 2 pounds flank or skirt steak
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

Instructions

  • In a bowl, mix together 1/4 cup orange juice, 1/4 cup lime juice, 1/4 cup soy sauce, 4 cloves minced garlic, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon black pepper, and 1/4 cup vegetable oil to create the marinade.
  • Place the 2 pounds of flank or skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  • Preheat grill for high heat and lightly oil the grate.
  • Remove the steak from the marinade and discard the excess marinade. Grill the steak for 7 minutes per side, or to desired doneness.
  • Remove from the grill and let the steak rest for 5 minutes before slicing against the grain into thin strips.
  • Serve the carne asada with warm tortillas, salsa, guacamole, and your favorite toppings. Enjoy!
Main Course
Mexican

Mexican Carne Asada has a rich history dating back to the ranches of northern Mexico, where it was traditionally prepared as a celebratory dish. The term "carne asada" translates to "grilled meat," and the dish typically features marinated beef, such as skirt or flank steak, grilled to perfection. The marinade often includes a blend of citrus juices, garlic, and Mexican spices, infusing the meat with bold, savory flavors. Today, this beloved dish can be found at taquerias, family gatherings, and upscale restaurants throughout Mexico and the southwestern United States. For an authentic experience, seek out a local taqueria known for its expertly grilled carne asada, and savor it in a warm tortilla with fresh salsa and guacamole.

30 min

|

4

|

350 calories

Instructions

  • In a bowl, mix together 1/4 cup orange juice, 1/4 cup lime juice, 1/4 cup soy sauce, 4 cloves minced garlic, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon black pepper, and 1/4 cup vegetable oil to create the marinade.
  • Place the 2 pounds of flank or skirt steak in a large resealable plastic bag and pour the marinade over the steak. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  • Preheat grill for high heat and lightly oil the grate.
  • Remove the steak from the marinade and discard the excess marinade. Grill the steak for 7 minutes per side, or to desired doneness.
  • Remove from the grill and let the steak rest for 5 minutes before slicing against the grain into thin strips.
  • Serve the carne asada with warm tortillas, salsa, guacamole, and your favorite toppings. Enjoy!
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