The Sizzle That Started It All
The first time I smelled citrusy carne asada on the grill, I was hooked. The tang of lime mixed with smoky char made my mouth water. A neighbor shared his recipe, and I’ve tweaked it ever since. Ever wondered how you could turn flank steak into something unforgettable with just a zip-top bag and patience? This marinade does the trick. Trust me, your next cookout will smell like a Mexican beach at sunset.My Messy First Try
My first carne asada ended up too spicy because I forgot to seed the jalapeño. Kids ran for milk while my husband pretended to love it. Home cooking teaches us to laugh at mistakes and try again. Now I taste-test marinades before adding the steak. What’s your funniest kitchen fail? Share below—we’ve all been there.Why This Steak Shines
– The citrus tenderizes the meat while adding bright, fresh flavor. – Cumin and chili powder give it a warm, earthy kick without overpowering. Which flavor combo surprises you most—orange juice with garlic or cilantro with jalapeño? Vote in the comments!A Slice of History
Carne asada comes from Northern Mexico, where ranchers grilled meat over open fires. It’s a weekend staple for family gatherings. *Did you know the word “asada” just means “grilled” in Spanish?* Simple name, big flavor. Try it with warm tortillas and let me know how yours turns out.
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Olive oil | ¼ cup | |
| Limes, juiced | 2 | |
| Orange juice | ½ cup | |
| White vinegar | 2 Tablespoons | |
| Jalapeno | 1 | minced and seeded (for less spice) |
| Garlic | 4 cloves | crushed |
| Fresh cilantro | 1 cup | chopped |
| Chili powder | 1 teaspoon | |
| Cumin | 1 teaspoon | |
| Kosher salt | 1 teaspoon | plus more for grilling |
| Ground black pepper | ¼ teaspoon | plus more for grilling |
| Flank steak | 2 pounds |
How to Make Juicy Grilled Carne Asada
Step 1 Mix olive oil, citrus juices, vinegar, and spices in a bag. Add jalapeno, garlic, and cilantro for fresh flavor. Seal and shake to blend everything well. (Hard-learned tip: Use fresh lime juice—bottled stuff tastes flat.)
Step 2 Add the steak to the marinade, press out air, and seal. Let it sit at room temp for 2 hours. Or chill overnight for deeper flavor. Don’t skip the 30-minute rest before grilling.
Step 3 Pat the steak dry to help it sear better. Season with extra salt and pepper for a crispy crust. Grill over medium-high heat for 7–10 minutes. Use a thermometer—140°F is perfect for medium.
Step 4 Let the steak rest before slicing against the grain. This keeps it juicy and tender. Serve warm with your favorite sides. *Fun fact: Flank steak was once called “butcher’s cut” for its value.* What’s your go-to steak doneness? Medium, rare, or well-done? Share below! Cook Time: 15 minutes Total Time: 2 hours 30 minutes Yield: 4–6 servings Category: Dinner, Grilling
3 Tasty Twists on Carne Asada
Spicy Kick Leave jalapeno seeds in or add a dash of cayenne. Perfect for heat lovers.
Pineapple Sweetness Swap orange juice for pineapple juice. Adds a tropical, sweet tang.
Herb Swap Try mint or parsley instead of cilantro. Fresh and different! Which twist would you try first? Vote in the comments!
Serving Ideas for Your Carne Asada
Pair with warm tortillas, grilled onions, and avocado. Or serve over cilantro-lime rice. For drinks, try icy horchata or a cold Mexican lager. Which would you choose tonight? Tacos or rice bowl?
Storing and Reheating Tips
Keep leftover steak in the fridge for up to 3 days. Use airtight containers to lock in flavor. For longer storage, freeze slices in a zip-top bag for 2 months. Thaw overnight in the fridge before reheating. *Fun fact*: Citrus marinades help tenderize meat even after cooking. Reheat gently in a skillet with a splash of broth to keep it juicy. Avoid the microwave—it dries out the meat. Batch-cook extra steak for tacos or salads later. Why this matters: Prepped protein saves time on busy nights. What’s your go-to leftover hack? Share below!Fix Common Grilling Mistakes
Issue 1: Steak sticks to the grill. Fix: Clean grates well and oil them before heating. Issue 2: Meat cooks unevenly. Fix: Let steak sit at room temp before grilling. Issue 3: Too spicy? Skip jalapeño seeds or use bell pepper instead. Why this matters: Small tweaks make big flavor differences. My neighbor Tom once grilled frozen steak—chewy disaster! Always thaw first. Ever had a grilling fail? Tell me how you saved it!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! The recipe is naturally gluten-free. Just check labels on spice blends.
Q: How far ahead can I marinate?
A: Up to 12 hours in the fridge. Longer can make meat mushy.
Q: No flank steak—what’s a swap?
A: Skirt steak works great. Or try chicken thighs for a twist.
Q: Can I double the recipe?
A: Absolutely! Use two bags to marinate evenly.
Q: Grill vs. stovetop?
A: Grill adds smoky flavor, but a cast-iron pan works too.
Let’s See Your Creations!
This recipe is a summer staple at my house. I hope it becomes one at yours too. Tag@SpoonSway on Pinterest so I can cheer you on. Happy cooking! —Sarah Cooper.
Juicy Grilled Carne Asada with Citrus Marinade
Description
Juicy grilled carne asada marinated in a zesty citrus blend for a flavorful and tender dish.
Ingredients
Instructions
- In a gallon-size zip-top bag, add the olive oil, lime juice, orange juice, vinegar, jalapeno, garlic, cilantro, chili powder, cumin, salt, and pepper. Seal and mix together.
- Add the steak and press out any excess air before sealing. Marinate at room temperature at least 2 hours or in the refrigerator up to 12 hours. Set out 30 minutes before grilling.
- Remove the steak from the marinade and pat the steak dry with paper towel. Season each side with kosher salt and pepper.
- Preheat the grill to medium-high heat. Place steak on the grill and cook 7 to 10 minutes for medium, or until a digital thermometer reads 140°. You can also cook to your desired doneness.
- Let rest 5 to 10 minutes before slicing against the grain.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
Carne Asada, Flank Steak, Citrus Marinade, Grilled
