Ingredients
Scale
- 2 pounds flank steak
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat the flank steak dry with paper towels.
- In a bowl, whisk together orange juice, lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, chili powder, salt, and black pepper to create the marinade.
- Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is fully coated.
- Marinate in the refrigerator for at least 2 hours, or preferably overnight, for best flavor.
- Preheat your grill to high heat.
- Remove the steak from the marinade and discard the excess marinade.
- Grill the flank steak for 5-7 minutes per side for medium-rare, or longer for desired doneness.
- Let the steak rest for 5-10 minutes before slicing against the grain into thin strips.
- Serve immediately with your favorite accompaniments.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- You can also cook Carne Asada in a cast iron skillet on high heat if you do not have a grill.
- Resting the steak after grilling helps keep it juicy and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 4 ounces
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg