I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
- 1 medium onion, thinly sliced
- ¼ cup soy sauce
- ¼ cup lime juice
- ¼ cup lemon juice
- ¼ cup orange juice
- 1 small bunch cilantro, chopped, or to taste
- 2 tablespoons chili powder
- 4 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons crushed coriander seeds
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon finely chopped chipotle pepper
- 1 teaspoon ground black pepper
- ½ teaspoon white sugar
- 2 pounds flank steak
- 2 tablespoons olive oil, or as needed
Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
Prep time: 15 mins / Cooking time: 10 mins / Total time: 1 day 25 mins
Serving: 8 / Yield: 2 pounds of steak