A juicy, flavorful carne asada always starts with a well-balanced, highly acidic marinade. This highly-rated recipe utilizes a full 24-hour soak, allowing the tough fibers of the meat to fully break down while absorbing an array of fresh, vibrant flavors before it hits the grill.
The Science of Citrus Tenderization
The secret to this incredibly tender beef lies in the potent combination of fresh orange, lemon, and lime juices. The high acidity naturally denatures the proteins in a tough cut of beef like flank steak, tenderizing the meat from the outside in. Simultaneously, the addition of soy sauce provides a massive boost of umami and salt, penetrating deep into the muscle tissues to ensure the meat is seasoned all the way through.
Heat and Caramelization
To balance the bright citrus, this recipe relies on an earthy blend of cumin, oregano, and a finely chopped chipotle pepper for a subtle, smoky heat. When the marinated meat finally hits a hot outdoor grill, the residual sugars from the citrus juices and the olive oil trigger the Maillard reaction, creating a beautiful, charred crust. Whether you serve it in tacos or eat it right off the cutting board, this is bound to become a staple in your kitchen.
Also Read : Apple Almond Rice
Lisa’s Favorite Carne Asada Marinade
12
servings20
minutes10
minutes207
kcalIngredients
The Marinade:
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
1/2 cup soy sauce
1/2 cup olive oil
1 bunch fresh cilantro, chopped
4 cloves garlic, minced
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp ground black pepper
1 tsp finely chopped canned chipotle pepper
1 tsp dried oregano
The Meat:
3 lbs flank steak
Directions
- Mix the Marinade Base: In a large glass or ceramic bowl, combine the orange juice, lemon juice, and lime juice. Add the chopped cilantro, soy sauce, minced garlic, chili powder, cumin, paprika, black pepper, chopped chipotle pepper, and oregano. Stir well to combine.
- Emulsify and Reserve: Slowly whisk the olive oil into the juice mixture until everything is well combined. Crucial step: Remove exactly 1 cup of this marinade and place it in a small bowl. Cover it with plastic wrap and refrigerate it; this fresh, untouched batch will be poured over the cooked steak later!
- Prep the Steak: Place the flank steak between two sheets of heavy plastic (large resealable freezer bags work perfectly) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet until it reaches an even thickness of 1/4 inch. After pounding, poke the steak all over with a fork to help the marinade penetrate.
- Marinate: Submerge the prepared steak into the large bowl of marinade. Cover tightly and marinate in the refrigerator for a full 24 hours.
- Grill: When you are ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the steak from the marinade and gently shake off the excess liquid. Discard the used marinade from the large bowl.
- Sear and Rest: Cook the steak on the preheated grill to your desired doneness, about 5 minutes per side for a perfect medium-rare.
- Slice and Serve: Remove the steak from the grill and let it rest briefly. Slice the meat thinly across the grain. Place the sliced beef on a serving platter and pour the reserved, unused 1 cup of marinade directly over the top. Serve immediately!
Notes
- Marination Time: While a full 24 hours will yield the most flavorful, tender meat, you can still achieve a fantastic result if you only have a few hours or overnight to let it soak.
- Pounding the Meat: Do not skip pounding the meat! Flank steak is naturally thick and tough; physically tenderizing it with a mallet ensures it cooks quickly and evenly without drying out.
- Slicing: Always slice flank steak against the grain (perpendicular to the muscle fibers). This shortens the tough fibers, ensuring every bite is easy to chew.
