Recipe Detail

Carne Asada with Marinade

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Number of Servings:


  1. 3 pounds - flank steak
  2. - fresh tortillas for serving with
  3. - taco toppings for serving
  4. 3/4 cups - orange juice
  5. 1/2 cups - lemon juice
  6. 1/3 cups - lime juice
  7. 4 cloves - garlic minced
  8. 1/2 cups - soy sauce
  9. 1 teaspoons - finely chopped canned chipotle pepper
  10. 1 tablespoons - chili powder
  11. 1 teaspoons - ground cumin
  12. 1 tablespoons - paprika
  13. 1 teaspoons - dried oregano
  14. 1 tablespoons - black pepper
  15. 1/2 bunches - fresh cilantro chopped
  16. 1/2 cups - olive oil


Combine orange, lemon and lime juice in large bowl along with garlic, soy sauce, chipotle pepper, chili powder, cumin, paprika, oregano, pepper and cilantro.

Slowly whisk in the olive oil until all ingredients are well combined. Remove one cup of marinade; place in a small bowl, cover and refrigerate for later use.

Place flank steak in a resealable freezer bag (or between two sheets of heavy plastic wrap) on the counter and firmly pound steak with smooth side of meat mallet to 1/4-inch thickness. Uncover steak and firmly poke it all over with a fork.

Add the meat to the marinade in the large bowl and cover (or place in plastic resealable freezer bag) and allow to marinade in the fridge for 24 hours.

Preheat outdoor grill to medium-high heat and lightly oil the grate. Remove steak from marinade and grill to desired doneness - about 7 minutes per side for medium. Discard used marinade.

Remove meat from heat and let rest for 5 minutes, then slice across the grain; pour the reserved unused marinade over the hot meat and serve immediately.


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