Carne Asada

Ok, I know I should have checked with my daughter and her father in-law, Enrique Lopez, about this one, but after tasting it I think I done did good! While in San Diego it seems unheard of to not have Mexican food at LEAST once a week. But finding authentic Mexican food is a challenge with all the chains and hit and miss places. I prefer Casa Lopez for our weekly Mexican cuisine. Sure, a trip to Ensenada is a treat, but why cross the border when I can sit back and relax and watch a pro. Enrique I hope this recipe meets your standard!

Try my Cilantro Chimichurri drizzled over your steak along with my Rainbow Rock Salt Potatoes on the side. This meat is exceptionally delicious sliced or diced for Carne Asada tacos as well.

Carne Asada
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Rating: 0
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Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
16 minutes 1 hour
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
16 minutes 1 hour
Carne Asada
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
16 minutes 1 hour
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
16 minutes 1 hour
Ingredients
Meat
  • 2 lbs flank steak washed & dried
Marinade
  • 2 limes juiced
  • 4-6 cloves garlic pressed
  • 3/4 cup cilantro just leaves chopped
  • 1/2 cup fresh orange juice fresh squeezed is perfect!
  • 1 tsp himalayan salt
  • 1/2 tsp ground pepper
  • 1 tsp cumin
  • 1/2 cup olive oil
  • 2 Tbsp Braggs Vinegar red or white works as well
  • 1 fresh green jalapeño seeds removed & diced
  • 1 fresh red pepper seeds removed & diced
Servings: people
Units:
Instructions
  1. The steak needs to be marinaded for at LEAST one hour. I make it ahead and leave it in the fridge for a day or two. Ok, well 4 days once...
  2. Place all the marinade ingredients in a food processor and blend for 2-3 minutes until all the cilantro and garlic are finely mixed.
  3. Place the dried steak in a large container that can be shaken or in a large freezer ziplock bag along with the marinade. Leave in your fridge for at least one hour. Shake and turn it occasionally.
Cooking Instructions
  1. Turn your grill on high.
  2. Remove the steak from the marinade container or the ziplock baggie and throw away the marinade.
  3. Cook the steak for 6 minutes on both sides. Basically when the internal temperature of 130 (rare) -140 (medium) degrees. Remove and cover with foil for 10 minutes. Depending on how you like it, 6/6 timing gives you a medium rare center and medium end cuts.
  4. We place a dish towel on top of the foil and rest the steak for 10 - 15 minutes. The towel tends to hold in the heat. This is when I cook my Fresh Grilled Veggies with Chimichurri Sauce!
  5. When ready to eat, slice the meat against the grain into thin slices. If using as taco meat, dice slices into small piece.
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