Entree: United States – Texas – Carne Asada (Grilled marinated steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) flank or skirt steak, trimmed
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional) (estimated seeded weight: 5/8 oz (17.5 g); catalog median)
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tsp (10 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) dried oregano
- Tortillas, chopped onion, and lime wedges for serving

Show original ingredient measurements

- 2 lb (900 g) flank or skirt steak, trimmed
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional) (estimated seeded weight: 17.5 g; catalog median)
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tsp (10 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) dried oregano
- Tortillas, chopped onion, and lime wedges for serving

Instructions

1. In a bowl combine 1/4 cup (60 ml) lime juice, 1/4 cup (60 ml) orange juice, 1/4 cup (60 ml) olive oil, 4 minced garlic cloves, 1 minced jalapeño (if using), 1/2 cup (15 g) cilantro, 2 tsp (10 g) cumin, 1 tsp (6 g) salt, 1/2 tsp (2 g) pepper, and 1 tsp (6 g) oregano.
2. Place 2 lb (900 g) steak in a shallow dish or resealable bag and pour marinade over it; refrigerate 1–4 hours (no more than 6 hours).
3. Preheat grill to high. Remove steak from marinade and pat dry. Grill 3–6 minutes per side depending on thickness and desired doneness for a good char.
4. Transfer to a cutting board and rest 5–10 minutes. Slice thinly against the grain.
5. Serve immediately with warm tortillas, chopped onion, cilantro, and lime wedges.