Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. I dont eat very much meat, so I also used the marinade for portobellos and those were also delicious! Refrigerate, 1 to 8 hours. It had plenty of flavor but no heat really. Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! Juicy, tender and a great addition to any Mexican meal! Top the meat with orange slices and sliced onion for additional flavor. Thank you! The roasts looked more tender than a flank when I was shopping and decided to try it. For medium-rare, take the steak off the grill once it has reached 130°F and let it rest for 5 minutes, or 140°F for medium. My top 5 secrets to help you master Mexican meals at home in no time! One of the most flavorful steaks I have ever made. A winner. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined. Rolled our socks up and down, then knocked them off. Thank you for the recipe!! In addition to the cut of beef, one important component is the marinade. As long as they’re both sliced thinly after grilling, they both work and taste amazing. This was delicious. Remove sheet pan from oven, transfer to a cutting board and let it rest for 5 minutes. I just made this in the oven to test it and it turned out great! Can I cook the steak in the oven? It’s a kitchen tool that I use almost every single day. ; Marinate the steak. My husband and I just made this recipe last night and it was EPIC. Juicy, melt in your mouth Carne Asada was always such a treat when I was growing up! Remove steak from marinade and discard any excess marinade. Preheat grill for direct heat grilling at medium-high heat (400-450°F). Made thIs tonight and it was excellent. This was so good! I used skirt steak. Family loved it and we have enough for lunch tomorrow! Carne asada is beef that has been marinated and grilled. It’s always been one of my favorite Sunday lunches with the family because the meat is just so good! My husband likes to use the finger test to check for doneness, but I’m not very good at it so I always use a meat thermometer.Here’s the thermometer that I have and I love it! I also use thin sliced family pack sirloin steak and marinate it overnight as it is a bit tougher than skirt steak. I lightly heated the leftovers in a skillet with some water and had with a salad. Delicioso! Submerge skirt steaks in the marinade. Hey, I made the marinade and started marinating yesterday and was going to eat it in 4 hours like suggested, however plans changed and it’s now marinated for over 24 and I’m worried that the acidity in the orange and lime is going to ruin the taste (over tenderise) the steak after watching a guga goods video about marinating in pineapple. Hopefully it comes out great! A delicious carne asada recipe made from marinated flank steak or skirt steak and grilled until tender and juicy. A great addition to any Mexican meal, this authentic recipe is made with olive oil, lime juice, garlic, cumin, oregano and other simple ingredients. Did this per the recipe. Some marinades are as simple as oil, salt, pepper, garlic and lime juice, and others are a longer list of ingredients and spices. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy. Made this tonight and it was so delicious! Here’s what to do. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a … Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Paired it with elotes and roasted poblanos over some leafy greens. Long process, but well worth the effort. Definitely let me know! Make the marinade. That’s it! A delicious Carne Asada recipe made from marinated flank or skirt steak and cooked on the grill. Read More. Pretty simple, right? This turned out amazing, love the flavor!!! I was home visiting my parents in NJ over the weekend made two servings of it yesterday morning – one to leave for my parents to cook later and one to bring back to the city for my boyfriend and I – everyone LOVED it. Then drizzle both sides with a little bit of olive oil so it doesn’t stick on the grill and season it lightly with coarse salt and black pepper. It was the perfect thing for our “shelter in place” friday date night at home! However it becomes very tender this way and it is a third the price of skirt steak.