How to Make Marinated Carne Asada (flap meat)

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner and more affordable than flank steak.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is more convenient and often cheaper.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers provide mild heat at a lower cost.

Introduce flap meat as the chosen cut for carne asada, noting its tenderness due to the fat.

List ingredients for the marinade: cilantro, minced garlic, vinegar, juice of one lemon, salt, pepper, olive oil, orange juice, and half an onion.

Combine all marinade ingredients in a mixing bowl and stir.

Prepare a resealable plastic bag by folding the edges over for easier filling.

Pour the marinade into the bag and add the flap meat.

Seal the bag and massage the meat to ensure it's well-coated with the marinade, flipping it multiple times.

Marinate the meat for 10 hours, noting that it can be marinated for 2, 4, or 6 hours but not more than 10.

Preheat the grill to medium-high heat, using nonstick spray on the grill.

Place the marinated meat on the grill and add some sliced onions and cilantro for grilling on the side.

Cook until the meat sizzles and shrinks, indicating it's cooking properly.

Finish with a presentation of the grilled carne asada, describing it as a work of art that rivals any Mexican restaurant.

Cooking Techniques

Equipment Needed

Spice Level: