How to Make the Best Carne Asada || Authentic Recipe

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.

Get a package of carne asada and place it in a large Ziploc bag.

Fold the bag down for easier access to add ingredients.

Add 1/2 cup of orange juice to the bag.

Add 2 tablespoons of cumin to the bag.

Add 2 tablespoons of chili powder to the bag.

Add 1.5 tablespoons of dried oregano to the bag.

Add 5 garlic cloves (chopped or whole) to the bag.

Add 1/2 cup of soy sauce to the bag.

Add 1 medium size onion to the bag.

Add 2 jalapeños (sliced or chopped) to the bag.

Add a decent amount of fresh cilantro to the bag.

Juice one whole lime and one whole lemon into the bag.

Seal the bag and mix the marinade to ensure it coats the meat.

Marinate the carne asada in the fridge for at least 12 hours, preferably 24 to 48 hours, turning it occasionally.

Preheat the grill to high heat.

Place the carne asada on the grill, avoiding direct flame to prevent burning.

Close the grill lid and cook for a couple of minutes since carne asada is thin.

Turn the carne asada over and cook for another 2 to 3 minutes, checking for doneness.

If the meat is thicker, it may take about 5 minutes per side.

Remove the carne asada from the grill and place it on a plate or platter.

Grill the marinated onion as well to use in tacos or other dishes.

Cooking Techniques

Equipment Needed

Spice Level: