Flame-Kissed Carne Asada with Citrus Marinade
Thin-cut flank steak bathed in a punchy orange-lime marinade, then seared over blazing heat until the edges char and the center stays juicy pink. Sliced against the grain and piled high with grilled spring onions, this is the undisputed king of the Mexican backyard grill.
Ingredients
- 2 lbs flank steak or skirt steak
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice (about 3 limes)
- 4 cloves garlic, minced
+ 10 more ingredients
Instructions
Whisk together the orange juice, lime juice, garlic, jalapeño, soy sauce, olive oil, vinegar, cumin, smoked paprika, black pepper, and half the cilantro in a shallow dish.
Score the steak lightly in a crosshatch pattern on both sides, then submerge it in the marinade. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Remove the steak from the refrigerator 30 minutes before cooking and let it come to room temperature. Pat dry with paper towels and reserve the marinade.
Heat a grill or cast-iron grill pan over high heat until smoking hot. Brush the grates lightly with oil.
Grill the steak for 4-5 minutes per side for medium-rare, resisting the urge to move it so you get a solid char. In the last 2 minutes, toss the whole green onions on the grill alongside.
Transfer the steak to a cutting board and tent loosely with foil. Rest for 5 minutes.
Slice thinly against the grain at a slight angle. Arrange on a platter with the charred green onions, remaining cilantro, and warm tortillas.
Nutrition Estimate
Per serving • Estimated by Blinner AI