Juicy and Flavorful Carne Asada with Cilantro Marinade Recipe
This Carne Asada recipe features tender, marinated flank steak grilled to perfection and served with a fresh cilantro-based sauce. The steak is marinated in a flavorful blend of cilantro, citrus juices, garlic, jalapeno, and spices, infusing it with a vibrant, tangy taste. Perfect for a casual backyard barbecue or a delicious family dinner, this dish delivers a classic Mexican grilled steak experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
Marinade and Sauce Ingredients
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup olive oil
- 1/4 cup reduced sodium soy sauce
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Main Ingredient
- 1 1/2 pounds flank steak
Instructions
- Prepare the Marinade: In a medium bowl, combine chopped cilantro, olive oil, reduced sodium soy sauce, fresh orange juice, lime juice, minced garlic, diced jalapeno, ground cumin, and 1 teaspoon freshly ground black pepper. Mix well to blend all the flavors together. Set aside 1/2 cup of this mixture in the refrigerator to be used later as a sauce.
- Marinate the Steak: Place the flank steak and the remaining marinade into a large gallon-size resealable plastic bag or a large bowl. Seal or cover and refrigerate for at least 4 hours, preferably overnight, turning the bag occasionally to ensure even marination. After marinating, remove the steak from the marinade and drain off excess liquid.
- Preheat the Grill: Heat your grill to high, ensuring it’s hot enough to sear the steak properly. This high heat will give the steak a tasty, caramelized crust.
- Prepare the Steak for Grilling: Using paper towels, pat both sides of the flank steak dry to remove moisture for a better sear. Season both sides with kosher salt and additional freshly ground black pepper to taste.
- Grill the Steak: Place the steak on the preheated grill. Cook for about 3-6 minutes per side, flipping once, until it reaches an internal temperature of 125-130°F for medium-rare doneness. Adjust cooking time if you prefer different doneness levels. Once cooked, remove the steak from the grill and let it rest for 5 minutes to allow juices to redistribute.
- Slice and Serve: Thinly slice the rested steak against the grain to maximize tenderness. Serve alongside the reserved 1/2 cup cilantro mixture as a flavorful sauce to drizzle over the meat.
Notes
- Marinating the steak overnight enhances the flavor and tenderness.
- Patting the steak dry before grilling helps achieve a better sear and prevents steaming.
- Use a meat thermometer to accurately check the doneness for perfect results.
- Adjust the jalapeno amount according to your preferred spice level.
- This recipe is best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
