Carne Asada Recipe – Spend With Pennies

With a garlic lime marinade, this carne asada recipe is both tasty and tender! Serve it as tacos, burritos, or over rice with your favorite toppings.

Ingredient Tips For Carne Asada

• Steak: I use skirt or flank steak for this recipe. Other steaks can be used; however, the marinating time should be reduced.
• Citrus: The acidity of orange and lime juice tenderizes the steak.
• Soy sauce: Adds both salt and a savory flavor.
• Jalapeño: Adds a mild heat; remove seeds for less spice or replace it with a serrano pepper for more heat.

Favorite Toppings

Carne Asada is so flavorful that I add only a few basic toppings. We most often serve it as grilled steak tacos.

• Sauces: Serve with a homemade pico de Gallo or guacamole
• Veggies: Add diced yellow onions, sliced radishes, green chiles, or jalapenos.
• Serve with a side of zesty cilantro jicama slaw.

Leftovers?

Keep leftover carne asada separate from the tortillas and toppings in a covered container in the refrigerator for up to 4 days. Freeze leftovers in a zippered bag for up to two months and thaw them in the refrigerator.

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Carne Asada Recipe

This carne asada recipe is loaded with tender marinated steak & all your favorite toppings!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Cook ModePrevent your screen from going dark

• In a blender, combine orange juice, fresh lime juice, vegetable oil, soy sauce, halved and seeded jalapeno, 3 cloves of garlic, and cumin. Pulse until blended.

• Place the flank steak in a shallow dish or resealable plastic bag and pour the marinade over it. Ensure the steak is well-coated and marinate for at least 4 hours or overnight in the refrigerator.

• Preheat the grill to medium-high heat. Remove the marinated steak from the refrigerator and let it come to room temperature while the grill heats up.

• Grill the steak for 7-9 minutes on one side. Flip the steak and cook for an additional 5-7 minutes, or until it reaches your desired level of doneness.

• Transfer the cooked steak to a cutting board and allow it to rest for 10 minutes.

• While the steak is resting, grill the corn tortillas just until they are softened and lightly browned on the edges. Wrap the warmed tortillas in aluminum foil to keep them warm.

• After the steak has rested, slice it against the grain and then cut it into small pieces.

• Assemble the tacos by filling the warmed tortillas with steak, pico de gallo, and guacamole.

It is very important to cut the steak across the grain, or it will be tough. You will see long fibers running down the meat, cut across the fibers.
Leftover steak can be stored in a covered container in the fridge for up to 4 days. Reheat on the stovetop or on the grill and add to wraps, salads, or quesadillas.

Calories: 351 | Carbohydrates: 28g | Protein: 28g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 337mg | Potassium: 570mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Lunch, Main Course

Cuisine American, Mexican

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