Carne Asada (Quick and Easy! My Preferred Marinade)

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner, while chuck steak is more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more economical.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: green bell pepper

Banana peppers are milder, while green bell peppers are less expensive.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps reduce carbs, while pita is a budget-friendly alternative.

Start with 1/4 cup of olive oil in a mixing bowl.

Add 3 tablespoons of white wine vinegar (or apple cider vinegar).

Chop and add 1 medium white onion to the bowl.

Chop and add 2 serrano peppers (optional for spice).

Chop or mince 4 garlic cloves and add them to the bowl.

Add 1/2 cup of packed chopped cilantro to the mixture.

Add 1 tablespoon of ancho powder to the bowl.

Add 1 tablespoon of Mexican oregano and 1 teaspoon of ground cumin.

Season with 1/2 teaspoon each of salt and black pepper.

Juice 2 oranges and 2 limes into the marinade.

Mix all the ingredients together until well combined.

Place flank steak into a large baggie or bowl and pour the marinade over it.

Massage the marinade into the meat and seal the bag.

Refrigerate for at least 2 hours (4 hours preferred) to marinate.

Preheat the grill until hot and lightly oil the grates.

Remove the flank steak from the marinade and place it on the grill.

Grill the flank steak for a few minutes per side until nicely charred and cooked to preferred doneness.

Remove the steak from the grill and let it rest for a few minutes.

Slice the steak against the grain into thin strips.

Serve the carne asada with tortillas and your choice of toppings.

Cooking Techniques

Equipment Needed

Spice Level: