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Delicious Carne Asada made with grass fed, grass finished beef Flank Steak.

Carne Asada

Prepare this Carne Asada marinade with fresh citrus flavors the night before for a quick tasty dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • 1 citrus juicer
  • 1 garlic press
  • 1 grill or cast iron pan

Ingredients
  

  • 1-2 lbs. Flank Steak
  • 4 cloves garlic minced
  • 1 jalapeno deseeded & diced
  • 2 limes juiced
  • ½ C orange juice
  • ¾ C cilantro chopped & divided
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. fish sauce
  • 2 Tbsp. rice vinegar
  • ¼ C avocado oil
  • 1 gallon zip bag

Garnish

  • 8 tortillas corn or flour depending on your preference
  • 1 lime sliced into wedges
  • 1 red onion diced
  • ¼ cilantro chopped
  • ½ C Quesadilla Chihuahua Shredded Cheese

Instructions
 

  • Dice and deseed the jalapeño, chop the cilantro (reserve ¼ cup for garnish), and mince the garlic.
  • Add all of the marinade ingredients to a gallon-size resealable bag. Seal and gently massage the bag to combine.
  • Add the flank steak to the bag, seal it, and remove as much air as possible. Refrigerate for at least 2 hours, or up to overnight. The marinade adds bright citrus flavor and helps tenderize the meat.
  • When ready to cook, preheat a grill or cast iron pan over medium-high heat. Cook the flank steak for 5–7 minutes per side, depending on thickness. Use a meat thermometer to avoid overcooking:
    Medium-rare: 130–140°F
    Medium: 140–150°F
  • Remove from heat and let the steak rest for 5–10 minutes. Slice thinly against the grain.
  • Serve in warm tortillas. I prefer corn, while my husband and son prefer flour. If you have a gas stove, you can warm tortillas directly over the flame for a few seconds per side. Kkeep a close eye on them, especially the flour tortillas. They brown quickly.
  • Top with red onion, cilantro, cheese, a squeeze of lime, and your favorite salsa. I made a fresh tomatillo salsa to go with ours. Serve and enjoy!
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