Carne Asada

 

Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD.

Hope you all had the most amazing Cinco de Mayo.

The weather finally warmed up in Chicago – I mean, hello, we’re talking sunny 70 degree weather! I know, I couldn’t believe it either considering it was snowing just two weeks ago.

So we quickly took advantage of the real Springtime weather and took Butters out in his dashing sombrero.

Once we got home, we took out a few beers and threw this oh-so-perfect marinated flank steak onto the grill.

The marinade – as simple as it is – is unbelievably flavorful, and it yields the juiciest, most tender flank steak. I could honestly eat the steak all on its own but the warm tortillas and fresh guacamole don’t hurt either.

Tools For This Recipe

Cast iron grill pan or large cast iron skillet

Carne Asada: Frequently Asked Questions

What can I use instead of flank steak?

Skirt steak, flat iron steak and hanger steak are all great options here.

What if I don’t have a grill?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!

Ingredients

·         ½ cup chopped fresh cilantro leaves

·         ⅓ cup olive oil

·         ¼ cup reduced sodium soy sauce

·         ¼ cup freshly squeezed orange juice

·         2 tablespoons freshly squeezed lime juice

·         4 cloves garlic, minced

·         1 jalapeno, seeded and diced

·         1 teaspoon ground cumin

·         Kosher salt and freshly ground black pepper, to taste

·         1 ½ pounds flank steak

Instructions

·         In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

·         In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

·         Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

·         Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

·         Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.