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Carne Asada
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
3 to 4 lbs
Meat – grilled. Simply put, that’s Carne Asada. Traditionally, hanger, skirt, or even flank steak are the cuts chosen because each one cooks quickly and maximizes the flavor of the marinade. This recipe uses a citrus-based marinade followed by a rub featuring our Carne Asada Spice Blend and Ancho Pepper Powder. The rub is applied liberally just before grilling, so it’s not left behind in the marinade. A go-to for weekend tacos or burritos, but equally delicious in sandwiches, on salads, or even steak and eggs.
Ingredients
Marinade
- ¾ cup fresh orange juice
- 2 Tbsp fresh lime juice
- 2 Tbsp extra virgin olive oil
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 2 Tbsp dark brown sugar
- 6 cloves garlic, minced
-
3
Tbsp Cilantro
Steak
- 3 lbs hanger or skirt steak, trimmed and cut along the grain into 5- to 6-inch pieces
-
3
Tbsp Carne Asada Spice Blend
-
1
Tbsp Ancho Pepper Powder
- 5 to 6 tsp kosher salt
-
1
Tbsp Chile Lime Sea Salt, for finishing
- Special Equipment: gallon zip-top bag
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Directions
- Marinade. Place all marinade ingredients in a large zip-top bag; thoroughly combine. Add the steak to the marinade. Seal, removing excess air and massaging so all steak pieces are fully covered with marinade. Refrigerate 3 hours to overnight.
- Preheat grill on the highest setting; clean and oil the grilling grate.
- Rub. In a small bowl, combine the Carne Asada Spice Blend, Ancho Pepper Powder, and kosher salt. Remove steaks from the marinade and wipe off excess. Season steaks liberally on both sides, using all of the seasoning rub.
- Grill. Place directly over the hot grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steaks are well charred on the outside and the center registers 110°F on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain, sprinkle with Chile Lime Sea Salt, and serve immediately. Serve as tacos alongside warm tortillas, sliced avocado, pickled onions, and cilantro. Alternately, fill burritos, build sandwiches, or top salads.