Carne Asada
Published Aug 10, 2021
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This Carne Asada recipe has a touch of Asian flair thanks to tamari soy sauce. Think chimichurri meets soy-citrus marinade and you have yourself a fantastic combination that’s sure to entice the taste buds.
This dish uses flank steak, a relatively inexpensive cut of meat that can be tough, but not if you marinate it! With a bit of tamari (I used San-J’s 28% less sodium gluten-free tamari), fresh orange and lime juice, olive oil, cilantro, and garlic, you have yourself a marinade that can also be used to drizzle over top at serving time.
I like to serve this over lime rice with pico de gallo and guacamole, but you can serve it any way you like! Slice it thin and put it in tacos, make yourself a burrito bowl, or add it to salad.
Carne Asada Recipe
Ingredients
- 1 cup chopped fresh cilantro leaves
- 1/3 cup olive oil
- ¼ cup San-J 28% less sodium gluten free tamari
- ½ cups fresh orange juice, (from 1 large orange)
- 4 tablespoons fresh lime juice, (from 2 large limes)
- 4 cloves garlic, , grated or minced
- 2 chipotle peppers in adobo sauce, , finely minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher or fine sea salt
- Black pepper
- 1 (1½ - 2 pound) flank steak
- Vegetable oil
Optional for serving:
- Corn tortillas
- Guacamole
- Pico de Gallo
- Salsa
- Cilantro
- Diced onions
Instructions
- In a medium mixing bowl, combine the cilantro, oil, soy sauce, orange juice, lime juice, garlic, chipotles, cumin, 1 teaspoon salt, and 1 teaspoon pepper. Whisk to combine. Take out ½ cup, cover and refrigerate until serving time.
- Pour the remaining mixture into a large resealable food storage bag. Add the steak, push out all the air, and seal. Flip the bag several times to coat the meat with the marinade. Marinate for 6-12 hours in the refrigerator. Flip the bag over occasionally.
- Prepare the grill for direct heat and preheat to medium-high. Oil the grates.
- Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season with salt and pepper on both sides. Grill with the lid closed for 6 minutes per side or until it reaches an internal temperature for 130 degrees for medium rare. Remove from the grill and let rest for 10 minutes. Remove the reserved marinade from the refrigerator and let sit while the steak rests.
- Slice the steak against the grain, pour the reserved marinade over and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
