Easy Carne Asada Marinade – Simple Ingredients, Amazing Flavor

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 by adding the juice of one whole orange and the juice from one lime into a large bowl.

Pour in about 1/4 cup of soy sauce and neutral oil.

Add 5 cloves of minced garlic and 1 cup of roughly chopped cilantro to the bowl.

Finish the marinade by adding 1 teaspoon each of cumin, paprika, oregano, and pepper.

Add 1 1/2 teaspoons of salt for the 1 1/2 lb of skirt steak being marinated.

Whisk the marinade quickly to evenly distribute all flavors.

Pour the marinade into a bag containing the steak for full coverage.

Let the steak marinate in the fridge for anywhere between 1 hour to 24 hours.

After marinating, take the steak out of the fridge and pat it dry to help develop a crust when grilling.

Light charcoal in a chimney starter and place hot coals to one side of the grill for direct and indirect heat.

Sear the carneada directly over the coals, flipping frequently to develop a crispy crust.

After about 5 minutes, check the internal temperature of the steak to avoid overcooking it.

Cover the steak and let it finish cooking in indirect heat until it reaches an internal temperature of about 125 degrees Fahrenheit.

Remove the steak from the heat and let it rest for about 5 minutes.

Slice the steak against the grain for the most tender bite.

Serve the carneada on homemade tortillas and sprinkle with white onion and cilantro.

Cooking Techniques

Equipment Needed

Spice Level: