Carne Asada Recipe

Carne Asada Recipe
Carne Asada Recipe
Carne Asada marinated and spice rubbed for the most juicy, tender, flavorful Carne Asada EVER! This Carne Asada recipe is perfect for tacos, burritos, nachos, salads, etc. at a fraction of the price and fabulous for crowds!
  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 4
  • 1 tablespoon ground cumin
  • 2 tablespoons olive oil
  • pico de gallo
  • 1/4 cup orange juice
  • sour cream
  • 2 tablespoons lime juice
  • lettuce
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon liquid smoke
  • 1 tablespoon garlic powder
  • tomato
  • guacamole
  • 1/4 cup reduced sodium soy sauce
  • 1 1/2 - 2 pounds flank steak pounded thin
  • 1 tsp each salt chili pwdr, onion pwdr
  • 1/2 tsp each pepper cayenne pepper
  • our favorite cheese (i like cheddar/cotija comb
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  • Carbohydrate 21.9714435097306 g
  • Cholesterol 5.85 mg
  • Fat 4.27116725150944 g
  • Fiber 3.08358504704377 g
  • Protein 4.19607150144029 g
  • Saturated Fat 1.44951550015973 g
  • Serving Size 1 1 Serving (207g)
  • Sodium 1218.84900000758 mg
  • Sugar 18.8878584626868 g
  • Trans Fat 0.235504125159308 g
  • Calories 130 calories

To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside. Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4-12 hours. When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub. Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes. Grease and preheat outdoor grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time. Remove steak and let rest 10 minutes before <em>thinly</em> slicing against the grain on a diagonal.