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authentic carne asada recipe
- Total Time: 165 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This authentic carne asada recipe delivers incredible smoky aroma and tender slices, transforming any meal into a fiesta. It’s ideal for a memorable family dinner and is a healthy, high-protein choice.
Ingredients
- 1.5–2.2 lb flank or skirt steak
- 0.25 cup olive oil, divided
- 0.25 cup fresh orange juice
- 2 tbsp fresh lime juice
- 3 cloves garlic, minced
- 2 tsp ground cumin, divided
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1.25 tsp sea salt, divided
- 0.5 tsp black pepper
- 3 dried ancho chiles, stemmed and seeded
- 0.5 cup vegetable broth
- 2 tbsp apple cider vinegar
- 1 tbsp light brown sugar
- 1 tsp fresh orange zest
- 1 tsp cornstarch
- 1 tbsp water
- 0.25 cup fresh cilantro, finely chopped
Instructions
- Rehydrate Ancho Chiles: Place dried ancho chiles in a heatproof bowl. Pour enough boiling water over them to cover, letting them rehydrate for 20-30 minutes until soft and pliable.
- Prepare Glaze Ingredients: Drain chiles, reserving 0.25 cup soaking liquid. Transfer chiles to a blender with 1.5 cloves minced garlic, 1 tsp ground cumin, smoked paprika, 0.5 cup fresh orange juice, vegetable broth, apple cider vinegar, light brown sugar, and orange zest. Add half of the reserved soaking liquid and blend until completely smooth and thick.
- Cook the Glaze: Pour chile puree into a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook for 10-15 minutes, stirring occasionally, until slightly reduced.
- Thicken Glaze: Whisk together 1 tsp cornstarch and 1 tbsp water to create a smooth slurry. Stir slurry into the simmering glaze. Cook for another 2-3 minutes, stirring constantly, until the glaze thickens to a glossy, pourable consistency. Remove from heat and season with 0.25 tsp sea salt. Set glaze aside.
- Prepare the Marinade: Pat flank steak dry with paper towels. In a shallow dish or resealable bag, whisk together 2 tbsp olive oil, fresh orange juice, lime juice, 1.5 cloves minced garlic, 1 tsp ground cumin, dried oregano, 1 tsp sea salt, and black pepper. Add the steak, ensuring it’s fully coated.
- Marinate the Steak: Marinate steak in the refrigerator for at least 2 hours, or up to 12 hours for deeper flavor, turning once halfway through.
- Preheat Your Grill: Preheat grill or heavy cast-iron skillet to high heat (450-500°F) until scorching hot.
- Grill the Carne Asada: Remove steak from refrigerator, letting excess marinade drip off (discard marinade). Lightly brush steak with the remaining 2 tbsp olive oil. Place steak directly on the hot grill or skillet. Sear for 4-6 minutes per side for medium-rare, or longer for desired doneness, turning once for a deep char. During the last 2-3 minutes of cooking, generously brush both sides of the steak with about half of the prepared Smoky Ancho-Orange Glaze, letting it caramelize slightly.
- Rest and Slice: Transfer cooked steak to a cutting board and let it rest for 5-10 minutes. Slice the steak thinly against the grain.
Notes
To ensure the best flavor, use fresh citrus fruits and fresh garlic. Opt for good quality flank or skirt steak with some visible marbling. The Smoky Ancho-Orange Glaze can be thinned with a splash of vegetable broth if it becomes too thick. Store leftover carne asada in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4 oz steak with glaze
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg