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Home » Categories » Grilling / BBQ » Carne Asada

Carne Asada

Carne Asada
If you're mixing this is a bowl, I'd recommend something non-porous, like glass.
Make sure your 1-gal bag seals well. Squeeze out the air so the marinade stays on all the meat.
Combine with queso fresco (farmers cheese), tomatoes, avocado, pico de gallo, etc.

Prep Time: 2-4h

Cooking Time: 14-18m

Servings: 8-12 (that's a lot of tacos!)

Marinated flank steak is grilled to perfection. This tender, grilled meat is full of authentic Mexican flavor.


Ingredients

  • 2 limes, juiced
  • 6 cloves garlic, minced
  • ½ cup orange juice
  • ½ cup chopped fresh cilantro
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  • 1 packet (1.41oz) Sazon season (Culantro y Achiote)
  • 2 tablespoons white vinegar
  • 1 (2 pound) flank steak (skirt steak can be substituted)
  • 1 gallon resealable bag

Instructions

  1. In a large bowl, combine all ingredients and mix thoroughly.
     
  2. Place flank stead into 1 gallon bag, and pour in mixture. Make sure mixture covers both sides of steak. Seal bag, squeezing out as much as as possible before sealing. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
     
  3. Heat an outdoor grill to med-high heat (400°)
     
  4. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7-8 minutes per side. Steak should temp at 140-150° (medium rare to medium). Cooking time will vary based on grill heat and thickness of steak
     
  5. Remove from heat and let rest 10 minutes.
     
  6. Slice against the grain and serve.