Marinated flank steak is grilled to perfection for the best Authentic Carne Asada. This tender, grilled meat is full of authentic Mexican flavor.
I’ve lived in Southern California for a good 1/3 of my life. Being so close to Mexico you get spoiled with a lot of really great Baja Mexican style food. We’ve been in Utah long enough that I needed to pay homage to our close-to-Mexico roots with some authentic carne asada. When I realized I have never shared the recipe….well, you are welcome. My recipe is based off of one from the world renowned chef of Mexican Cuisine, Rick Bayless. If you ever have the chance to go to his restaurant, Frontera Grill, in Chicago….GO! It’s unreal!
Carne Asada is all about the marinade. Take a nice piece of steak, marinate it with some delicious flavors, and then plop that sucker on the grill for a flavorful piece of beef you can eat plain, on a taco, burrito, or anything else you can think of.
Watch the full length video below where I personally walk you through every step of the recipe. Did you know that I have my own cooking show on YouTube? You should go check it out and subscribe while you are there!
Authentic Carne Asada
- 2 limes, juiced
- 4 cloves garlic, crushed
- ½ cup orange juice
- 1 cup chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 1 jalapeno, minced
- 2 tablespoons white vinegar
- 1 (2 pound) flank steak
- In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
- Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
- Heat an outdoor grill to high heat.
- Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
- Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.