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.
Ingredients:
- 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
Directions:
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
Calories: 158.3
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