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This is an amazing recipe for carne asada. I tried probably thirty different recipes until I found this one. Now this is the only one I will make. It is just that good.
- 5 lbs flank steaks
- 1⁄2 cup vegetable oil
- 1 cup red wine vinegar
- 1 cup lemon juice
- 1⁄2 cup orange juice
- 1 cup water
- 1⁄4 cup garlic (peeled, fresh)
- 1 1⁄2 tablespoons white pepper
- 1 1⁄2 tablespoons salt
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon ground cloves
- 1⁄2 orange (sliced)
- 1⁄2 bunch fresh cilantro (chopped)
- Mix all marinade ingredients together to combine. Marinate flank steak in the mixture in the refrigerator for one hour or more. Remove the steak from the marinade and barbecue meat until done.
- Cut into strips or dice meat, and serve with warm corn tortillas with salsa and guacamole. Or, plase in flour tortilla and roll up burrito-style with beans, rice, cheese, and sour cream.
Oh yummy! I must confess I used chicken breast ...so no longer carne asada but the marinade was perfect!! I just used strips of chicken and placed foil on the grill. Served in soft flour tortillas w/ all the family faves...sour cream, avocado, diced white onion and no one touched the salsa because it was just that good! Thanks!
This was amazing! let me start out by saying I missed the fact that it was supposed to be for 5 lbs of beef. I had a 1-1/2 lb piece. Was a little worried the marinade would overpower it, but alas it was too late to change it! Company was on their way! So I marinated it for an hour and popped it on the grill and it was HEAVEN! This has got to be the best carne asada I have ever eaten. I, too, left out the orange slices- more out of laziness than anything. Everything else I followed to a "T". Thank you thank you thank you for such a wonderful recipe! Everyone raved!
Delicious carne asada! I halved both the pepper and cloves, and left the orange slices out of the marinade. Using round steak, I marinated the meat four hours then prepared the grill with a little cooking oil. I grilled each side on medium-high heat 4-5 minutes until medium-rare. Then I let the steak rest under aluminum foil 5+ minutes before thinly slicing it against the grain. We enjoyed the carne asade served on softened corn tortillas, with pico de gallo, guacamole, and lime wedges. Thanks for finding and sharing a great recipe!