Carne Asada Mexican Flank Steak

Carne Asada Flank Steak sliced across the grain.

Carne Asada Mexican Flank Steak

Mexican flavored marinated and grilled flank steak.

Course Main Course

Cuisine Mexican

Keyword blood orange, cilantro, flank steak, garlic, grilled, jalapeno, marinated, mexican

Prep Time 15

Cook Time 15

Marinate 2 to 24 hours 2

Total Time 2 30

Servings

Calories 257kcal

Author Barb

Ingredients

½ cup fresh orange juice about 1 very large navel orange
¼ cup fresh lemon juice about 1 lemon
¼ cup fresh lime juice about 2 limes
1 ½ tablespoons white wine vinegar
¼ cup olive oil
1 to 2 jalapeños thinly sliced
4 cloves garlic crushed
1 cup fresh cilantro chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon coarse kosher salt
½ teaspoon black pepper
1 ½ pounds flank steak see Notes

Instructions

Add the orange juice, lemon juice, lime juice, white wine vinegar, olive oil, jalapeños, garlic, cilantro, cumin, salt, and black pepper to a bowl and whisk to combine.
Put the steak into a 9 by 13-inch casserole dish. Use a fork to poke a few holes in the meat on both sides (this helps tenderize it and lets the marinade seep in).
Pour the marinade on top, cover the dish, and refrigerate for at least 2 hours (but up to 24 hours).
When it’s time to grill the steak, remove it from the marinade and scrape off the pieces of jalapeño, garlic, and cilantro. Let it sit at room temperature for about 15 minutes while the grill heats up.
Clean grill grates and brush with a paper towel or napkin soaked with vegetable oil. Preheat the grill to medium high. Once hot, add the steak and cook for 5-7 minutes on each side, flipping once. (This should yield medium-rare meat but all grills and techniques differ. See Notes below for internal temperatures.)
Remove the steak from the grill and let it rest for 10 minutes. Thinly slice across the grain. Serve.

Notes

Flank Steak: It can be hard to find a steak that’s an exact weight, so for this recipe anywhere from 1 1/2 pounds to 2 pounds is fine. You can use either flank steak or skirt steak.

Easy Cleanup: Instead of marinating the steak in a casserole dish, you can put it in a gallon-sized resealable plastic bag. This also makes it easier to flip it over halfway through marinating to help the meat marinate evenly.

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