Carne Asada

🛒 Ingredients

• Flank Steak 900 g · 1440 kcal
• Orange Juice 125 g · 56 kcal
• Lime Juice 60 g · 15 kcal
• Garlic Cloves 18 g · 27 kcal
• Fresh Cilantro 30 g · 7 kcal
• Ground Cumin 4 g · 15 kcal
• Chili Powder 6 g · 17 kcal
• Olive Oil 28 g · 247 kcal

👨‍🍳 Instructions

1. Pat the flank steak dry with paper towels; if using skirt steak, cut it into 2-3 pieces for easier handling. Combine orange juice, lime juice, minced garlic, chopped cilantro, ground cumin, chili powder, and olive oil in a bowl with 1.5 teaspoons of salt and 0.5 teaspoons of black pepper.
2. Place the steak in a resealable bag or a shallow dish and pour the marinade over it, ensuring the meat is fully coated. Marinate in the refrigerator for at least 2 hours, preferably 4-6 hours, or overnight for best flavor.
3. Preheat your grill to high heat (around 450-500°F / 230-260°C). Remove the steak from the marinade, discarding any excess. Lightly oil the grill grates to prevent sticking.
4. Place the steak on the hot grill and cook for 3-5 minutes per side for medium-rare, or longer for desired doneness. A meat thermometer should read 130-135°F (54-57°C) for medium-rare.
5. Once cooked, remove the carne asada from the grill and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak.
6. Slice the carne asada against the grain into thin strips. Serve immediately with warm tortillas, salsa, guacamole, and fresh lime wedges.