Next up in my exploration of Mexican meats is a classic that is perfect for the warming weather, carne asada or grilled steak. Carne asada can be as simple as grilling up a steak seasoned with salt and pepper or it can be marinated with a number of different marinades. Marinades for carne asada often contain lime juice which helps to tenderize the steak which is commonly a flank steak or a skirt steak. I like a mojo style marinade with a base or orange and lime juice that is seasoned with garlic, jalapeno, cilantro, cumin and oregano which, although simple makes for some really tasty steak! Carne asada is typically cooked well done but I prefer mine a nice moist and tender, medium-rare. Of course carne asada can be used in a number of dishes from tacos to fajitas to burritos to salads, etc.
Just look at all of that perfectly grilled medium-rare steak!
Steak marinated in a tasty Mexican mojo sauce and then grilled to perfection before being sliced thinly and served as you like.
- 1 1 lb flank steak
- 2 tablespoons oil
- 1/4 cup orange juice (~1 orange)
- 2 tablespoons lime juice (~1 lime)
- 3 cloves garlic, finely chopped
- 1/2 jalapeno, finely diced
- 1/2 teaspoon cumin, toasted and ground
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cilantro, chopped
- Marinate the steak in the mixture of the remaining ingredients for 1-8 hours.
- Grill the steak over medium-high heat, about 2-4 minutes per side for medium-rare, remove from heat and let rest for 5 minutes before slicing it thinly across the grain.
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