Carne Asada Recipe
Carne Asada prepared with a deliciously easy and authentic marinade just in time for your Cinco De Mayo menu planning! Juicy and tender grilled flank or skirt steak full of incredible Mexican flavours makes this homemade Carne Asada recipe better than any restaurant! Perfect for tacos, burritos, nachos...
Servings: 4 people
Ingredients
- 1/4 cup fresh squeezed lime juice (about 3 limes)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 1 pound (500g) skirt or flank steak*
Instructions
- Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).
- Refrigerate for 2 hours or overnight.
- Heat barbecue (or grill) on high heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.Remove the flank steak from the marinade, and discard excess marinade. Grill for 5-7 minutes per side, or until desired doneness is reached.
- Transfer to a plate and allow to rest for 5-10 minutes.
- To serve, slice against the grain into thin strips.
Notes
*Flank steak is best cooked rare or medium, while skirt steak can be cooked well.