Craving vibrant, flavorful Mexican food? Then look no further! This Carne Asada recipe takes inspiration from the culinary genius of Rick Bayless, offering a delicious and relatively easy route to restaurant-quality results in your own kitchen. This recipe is perfect for a quick weeknight dinner or a stunning centerpiece for a weekend fiesta. Prepare for tender, juicy carne asada bursting with zesty citrus and aromatic spices – a true taste of Mexico!
Ingredients:
- 2 lbs flank steak or skirt steak
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1-2 serrano peppers, finely minced (for extra heat)
Instructions:
Marinating the Steak (The Key to Tenderness!):
- In a large bowl or resealable plastic bag, whisk together the orange juice, lime juice, olive oil, minced garlic, chili powder, cumin, oregano, smoked paprika, salt, pepper, and optional serrano peppers.
- Add the flank steak or skirt steak to the marinade, ensuring it's fully coated.
- Cover the bowl or seal the bag tightly and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender your carne asada will be. This is a great make-ahead recipe for busy weeknights!
Grilling or Pan-Searing the Carne Asada:
- Preheat your grill to medium-high heat or heat a large cast iron skillet over medium-high heat.
- Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels; this helps achieve a nice sear.
- Grill the steak for 4-6 minutes per side for medium-rare, or longer depending on your preferred level of doneness. If using a skillet, sear for 3-4 minutes per side. Use tongs to flip the steak, ensuring even cooking.
- For extra flavor, baste the steak with any remaining marinade during the last few minutes of cooking. Be careful not to let it flare up.
- Once cooked to your liking, remove the steak from the heat and let it rest for 10-15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving:
- Slice the steak thinly against the grain. This is crucial for tenderness!
- Serve immediately with your favorite sides like warm tortillas, Mexican rice, refried beans, guacamole, pico de gallo, or a simple salad.
Tips and Variations:
- For extra smoky flavor: Use mesquite or hickory wood chips on your grill.
- Add some sweetness: Incorporate a tablespoon of brown sugar or agave nectar into the marinade for a subtle sweetness.
- Spice it up: Increase the amount of serrano peppers or add a pinch of cayenne pepper for extra heat.
- Make it a feast: Prepare this carne asada for tacos, burritos, fajitas, or simply serve it as a delicious main course with your favorite sides.
Nutritional Information (per serving, approximate):
This information is based on a 4-serving recipe and may vary depending on the specific ingredients and serving size.
- Calories: Approximately 300-350
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 5-10g
This Carne Asada recipe offers a fantastic opportunity to showcase your homemade cooking skills. Enjoy the delicious results of this easy, healthy, and flavorful dish! It's perfect for impressing guests or simply enjoying a delicious and satisfying meal at home. Let us know in the comments how your Carne Asada turned out!