Description
I’ve tried many marinade recipes for carne asada, and this is our family favorite!
Ingredients
- ¾ cup orange juice
- ½ cup lemon juice
- ⅓ cup lime juice
- 4 cloves garlic, minced
- ½ cup soy sauce
- 1 teaspoon finely chopped canned chipotle pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon black pepper
- 1 bunch fresh cilantro, chopped
- ½ cup olive oil
- 3 pounds flank steak
Instructions
- Combine orange juice
- lemon juice
- and lime juice for marinade in a large glass or ceramic bowl. Add cilantro
- soy sauce
- garlic
- chili powder
- cumin
- paprika
- black pepper
- chipotle pepper
- and oregano; stir to combine.
- Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.
- Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid
- level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding
- poke steak all over with a fork. Place steak in the marinade in the large bowl
- cover
- and marinate in the refrigerator for 24 hours.
- When ready to cook
- preheat an outdoor grill for medium-high heat
- and lightly oil the grate.
- Remove steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook steak on the preheated grill to desired doneness
- about 5 minutes per side for medium-rare.
- Remove steak from grill and slice across the grain. Place on a serving platter and pour the reserved
- unused marinade over top. Serve immediately.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 day
Servings: 12