Meat...grilled. Simply put, that’s Carne Asada. Traditionally, hanger, skirt, or flank steak is often the cut chosen because each take marinade well, cook fast, and taste great. To maximize flavor, this recipe uses a citrus-based marinade followed by a rub featuring our Carne Asada spice blend. The rub is applied liberally just before grilling so it’s not left behind in the marinade. A classic go-to for tacos or burritos, but just as delicious on sandwiches, salads, or even steak and eggs.
For the Marinade
1/4 cup worcestershire sauce
2 ea large oranges, juiced
2 ea limes, zested & juiced
1/4 cup onion, chopped
2 cloves garlic, crushed
For the Steak
2 lbs steak (hanger, skirt, or flank)
3 Tbsp Carne Asada Spice Blend
1 Tbsp kosher salt
Place all marinade ingredients in a large zip-top bag; mix together. Add the steak to the marinade. Seal tight, removing excess air and massage so the steak is fully covered by the marinade. Refrigerate 2 to 6 hours.
Heat grill to medium-high heat. Remove steak from marinade and pat dry; discard marinade. Season steak liberally on both sides with spice blend and kosher salt.
Place on grill for direct-heat cooking. Grill approximately 3 to 4 minutes per side. Exact cooking times will depend on the cut and size of steak. Use a digital thermometer in the largest part of the steak to confirm desired temperature (125ºF for rare; 135ºF for medium rare). Remove from heat. Let rest 5 to 10 minutes then slice against the grain.
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