I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Ingredients
- medium onion: 1 piece (sliced)
- soy sauce: 0.25 cup
- lime juice: 0.25 cup
- lemon juice: 0.25 cup
- orange juice: 0.25 cup
- bunch cilantro: 1 piece (chopped, to taste)
- chili powder: 2 Tbsp
- garlic: 4 clove (crushed)
- ground cumin: 2 tsp
- ½ teaspoons dried oregano: 1 piece
- ½ teaspoons crushed coriander seeds: 1 piece
- hot pepper sauce (such as Tabasco®): 1 tsp
- chipotle pepper: 1 tsp (finely chopped)
- ground black pepper: 1 tsp
- white sugar: 0.5 tsp
- flank steak: 2 pound
- olive oil: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
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Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
