Best on the grill, but works great under the broiler or in a saute pan."Delish!!! Only marinated for 5 hours and turned out amazing on the grill. Love the flavors infused and enjoyed as much as the restaurant, if not more! Hubby loves them and would definitely make again! " - Singlovedance
Yield: 4 Servings Ready in moments
765 people trying soon
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|1/2 cupvegetable oil|
|1/2 cupfresh lime juice; about 4 limes|
|1/3 cupfresh orange juice; about 1 orange|
|1/4 cupchopped fresh cilantro|
|4 clovesgarlic; minced|
|2 teaspoonsdried oregano|
|1 1/4 teaspoonsground cumin|
|3/4 teaspoonsground black pepper|
|To finish the dish:|
|1 1/4 poundchuck steaks; trimmed, or skirt steak|
Carne Asada Preparation
1. Combine all of the marinade ingredients in a ziploc bag.
2. Pound the steaks to 1/2-inch thickness. Add the steaks to the marinade. Marinate in the refrigerator for at least 2 hours and up to 12 hours, turning occasionally to ensure even distribution.
3. Discard the marinade. Grill the steaks over indirect heat for 15 minutes, flip, and continue to cook for another 15 minutes, until the steak is well done yet still tender. Let rest for 5 minutes. Chop the meat into little bits. Serve with warm tortillas, salsas, and grilled onions.
**Alternately, broil the steak for 10 minutes each side, or saute over medium high heat for 10 minutes each side.
Use a handful of mesquite wood chips for an authentic flavor. Don't use too many, as they can have a strong flavor.
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