Carne Asada Grilled Steak (Print Version)
# Ingredients:
→ Marinade
01 -
1 bunch cilantro, chopped
02 -
3 cloves garlic, minced
03 -
1 tablespoon ground cumin
04 -
1/2 tablespoon brown sugar
05 -
2 tablespoons soy sauce
06 -
2 limes, juiced
07 -
1 tablespoon chipotle in adobo sauce
→ Main
08 -
900-1350g flap meat or flank steak
→ For Serving (Optional)
09 -
Warm tortillas
10 -
Chopped onions
11 -
Sliced avocado
# Instructions:
01 -
Combine all marinade ingredients in a large bowl or zip lock bag. Mix well, then add the meat and ensure it's fully coated. Marinate for at least 4 hours, preferably overnight or up to 24 hours for maximum flavor.
02 -
Heat your grill or grill pan to high temperature. The cooking surface should be very hot before adding the meat.
03 -
Place the marinated meat on the hot grill. Let it cook for about 2 minutes, then flip. Continue flipping every couple of minutes to achieve even cooking with minimal graying of the meat.
04 -
After approximately 5 minutes of total cooking time, insert a meat thermometer into the thickest part of the steak. Continue cooking and flipping until the temperature reaches about 5°C below your desired doneness (the meat will continue cooking slightly during rest).
05 -
Remove the meat from the grill and let rest for 10 minutes. Slice the meat thinly AGAINST the grain for maximum tenderness.
06 -
Serve the carne asada in warm tortillas or with fries or nachos. Add optional toppings like chopped onions and sliced avocado.
# Notes:
01 -
Flap meat and flank steak cook quickly and become tough when overcooked. Using a meat thermometer ensures perfect doneness.
02 -
Cutting against the grain breaks up the muscle fibers, resulting in more tender meat.