Carne Asada

Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

REASONS TO MAKE CARNE ASADA

• Easy, simple, flavorful marinade
• Juiciest, most tender flank steak
• Great make-ahead recipe, marinating ahead of time
• Has so many uses, perfect as an entree with rice and salsa or stuffing tacos and burritos

WHAT IS CARNE ASADA

Carne asada, translated to “grilled meat”, is typically made with skirt steak, flap steak or flank steak, marinated in lime juice and then grilled or seared for that charred flavor. Carne asada can be served as a main dish with rice and beans, and can also be served as a filling for burritos, tacos and quesadillas.

TIPS AND TRICKS FOR SUCCESS

• Use a hot cast iron grill pan. When opting to cook indoors, a heavy bottom pan, such as a cast iron grill pan or large cast iron skillet, retains heat much better than a nonstick skillet, allowing for even cooking, a better sear and smoky, caramelized flavors.
• Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor. The soy sauce will also add flavor, saltiness and umami.
• Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
• Let your meat rest. Let your meat rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
• Slice against the grain. This will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
• Double the sauce. Need extra sauce for tacos or burrito bowls? The sauce portion can easily be doubled or tripled for those saucy folks!