Meal Prep · Mexican
Carne Asada
Savor the authentic taste of perfectly grilled, tender skirt steak, marinated in a vibrant citrus and spice blend.
Ingredients
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Step-by-step- In a large bowl or resealable bag, combine orange juice, lime juice, olive oil, cilantro, minced garlic, jalapeño (if using), chili powder, cumin, oregano, salt, and black pepper to create the marinade.
- Add the skirt or flank steak to the marinade, ensuring it’s fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-12 hours, turning occasionally.
- Preheat your grill to high heat (450-500°F / 230-260°C). Lightly oil the grill grates to prevent sticking.
- Remove the steak from the marinade, discarding any excess. Pat the steak dry with paper towels for a better sear.
- Place the steak on the hot grill. Cook for 3-5 minutes per side for medium-rare, or longer for desired doneness, flipping only once.
- Once cooked, transfer the steak to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.
- Slice the Carne Asada against the grain into thin strips. Serve immediately with warm tortillas, salsa, guacamole, or your favorite Mexican sides.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 45 g |
| Fat | 25 g |
| Carbohydrates | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Carne Asada in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
For freezing, wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Reheat gently on a skillet over medium-low heat with a splash of broth or water to prevent drying, or in the microwave in short bursts until just warmed through.
Chef’s Corner
- Don’t skip the marinating time! A minimum of 2 hours is essential for flavor, but 4-12 hours will yield the most tender and flavorful results.
- Always slice against the grain. This is crucial for tender Carne Asada, as it shortens the muscle fibers, making each bite easier to chew.
- Resting the meat after grilling is non-negotiable. It allows the juices to redistribute throughout the steak, resulting in a more succulent and flavorful cut.
- For an extra char and smoky flavor, ensure your grill is very hot before adding the steak. Patting the steak dry before grilling also helps achieve a beautiful sear.
