Grilled Carne Asada

Meat seared over high heat, charred on the outside while remaining juicy inside. Caramelized juices blend with aromas of burnt garlic, cumin, and fresh cilantro.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 611
• Protein: 46 g
• Carbs: 8 g
• Fat: 40 g

Ingredients

• 800 g Beef flank steak ( whole )
• 60 ml Lime juice ( fresh )
• 60 ml Orange juice ( fresh )
• 4 tbsp Extra virgin olive oil
• 4 piece Garlic ( minced )
• 1 piece Coriander ( chopped )
• 1 tbsp Cumin ground
• 1 piece Hot chili pepper ( seeded and minced )
• 1 piece Red onion ( finely sliced )
• 1 tsp Gray sea salt
• 1 tsp Black pepper ground
• 1 piece Jalapeño Pepper ( seeded and finely minced )

Instructions

1. Marinade preparation

   In a dish, mix the lime juice, orange juice, olive oil, minced garlic, cumin, chili, minced jalapeño, and half of the cilantro. The acidity of the citrus will tenderize the flank steak fibers.

2. Marinating the meat

   Submerge the flank steak in the preparation. Cover with plastic wrap and let rest in the fridge. The meat must soak up the flavors for at least two hours for the aromas to penetrate to the core.

3. Grill searing

   Heat your grill or a cast-iron skillet until smoking. Place the meat: it should sizzle immediately. Sear for 4 to 5 minutes per side to get a brown, crispy crust.

4. Resting and slicing

   Let the meat rest for 10 minutes on a board. This is crucial for the juices to redistribute. Then slice thinly against the grain, at an angle, to ensure a tender bite.

Chef's tips

• Only salt the meat right before cooking, otherwise the salt will draw out the blood and dry it out.
• If using a pan, don't overcrowd it: the temperature will drop and the meat will boil instead of searing.
• To check for doneness, the meat should feel firm under finger pressure but still have some give.

Storage

Keep refrigerated for up to 2 days. Do not overheat when reheating to avoid toughening the fibers.