One of my favourite summer meals is carne asada, marinated flank or skirt steak, that’s grilled to perfection and thinly sliced. The marinade is a tasty combination of citrus juices, garlic, jalapeno pepper, cilantro, cumin, and oregano that the meat marinates in overnight. The steak is quickly grilled over high heat until lightly charred and cooked to the desired level of doneness before resting and slicing. The steak is sliced thinly against the grain because flank/skirt steaks are a tougher cut of beef and cutting them against the grain ensures that every mouthful is tender and chews easily. I enjoy eating carne asada all by itself or in tacos, quesadillas, salads, etc. or in this case, topped with a creamy avocado salsa verde! It’s a super simple meal that’s so fresh and perfectly summer!
Carne Asada with Avocado Salsa Verde
Steak marinated in a tasty Mexican mojo sauce and then grilled to perfection before being sliced thinly and served as you like.
- 2 pound 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
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon cumin, toasted and ground
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup avocado salsa verde
- Marinate the steak in the mixture of the oil, orange juice, lime juice, garlic, jalapeno, cilantro, cumin, oregano, salt and pepper overnight.
- Grill over medium-high heat until cooked to the desired level of doneness, about 2-5 minutes per side, before removing from heat, letting it rest for 5 minutes and slicing it thinly, against the grain.
Carne Asada (Grilled Marinated Steak)
Cuban Roast Pork (Lechon Asado)
Steak and Eggs Benedict with Asparagus in Bearnaise Sauce
Slow Cooker BBQ Ribs with Roasted Strawberry BBQ Sauce
Mongolian Beef Stir-fry
Perfect Eye of Round Roast Beef
Gyudon (Japanese Beef Rice Bowl)
Chimichurri Grilled Steak