Grilled Carne Asada
Ingredients
- 800 gBeef flank steak (whole)
- 60 mlLime juice (fresh)
- 60 mlOrange juice (fresh)
- 4 tbspExtra virgin olive oil
- 4 pcGarlic (minced)
- 1 pcCoriander (chopped)
- 1 tbspCumin ground
- 1 pcHot chili pepper (seeded and minced)
- 1 pcRed onion (finely sliced)
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 1 pcJalapeño Pepper (seeded and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 2 days. Do not overheat when reheating to avoid toughening the fibers.
