Carne Asada

It’s on a cold winter day that makes one miss a good backyard BBQ, and one of my favorite meat put on a grill is the Carne Asada, a sweet and citric marinate from the Latin America that is usually made with skirt steak or flank steak. It’s perfect on its own, or as a side.


You need:

  • 1 1/2 lb Skirt or Flank Steak
  • 1/2 cup Orange Juice
  • 1/4 cup Olive Oil
  • 1/4 cup Soy Sauce
  • 2 tbsp Lime Juice
  • 2 tbsp Cider Vinegar
  • 2 tbsp Brown Sugar
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • 4 Cloves Garlic
  • 1 Jalapeño Pepper
  • 1/2 cup Chopped Fresh Cilantro

How to make this:

  1. Mix the orange juice, olive oil, soy sauce, lime juice, cider vinegar, brown sugar, ground black pepper, ground cumin, garlic, jalapeño pepper, chopped fresh cilantro, place the meat in the marinade for about 2 hours (since this marinate contains fresh lime juice and has a lot of enzymes in them, thus if you marinate it for too long, the meat will become too mushy)
  2. Heat up a grill or a pan on high, even though this is usually cooked on top of a charcoal grill, a pan works too
  3. Dry the skirt or flank steak, make sure there isn’t too much liquid on the steak
  4. Cook them for around 5 to 10 mins, or until the internal temp reaches 50C or 120F degree
  5. Serve it with some chopped cilantro, sliced avocados, or on top of some tortilla, nachos, quesadillas, even fries


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