Prep Time: 15 min

Cooking Time: 10 min

Total Time: 24 hours

Serving Size: 6 to 8 people

I’ve been using this carne asada recipe for nearly a year, and it is ALWAYS a hit. I’ve had many people tell me it’s the best carne asada they’ve ever had, and who am I to argue?

The Protein

This recipe is for steak (hence the “carne”), but you can use this marinade for any protein. Swap the flank steak for chicken, for example. Use a meat tenderizer on the chicken until it’s about ½ inch thick, skip the scoring step, and proceed with the rest of the recipe. For fish or shrimp, skip the scoring and only marinate it for 10-15 minute just before you cook it.

I often make a full batch of the marinade and use half with chicken, and half with steak.

Meal Planning

This asada marinade freezes really well, making this an excellent make-ahead recipe. Freeze immediately after step 3. The day before you’re ready to cook it, put the bag in the refrigerator. It will marinate as it defrosts.

Special Equipment

Blender or food processor

Ziploc bags

Ingredients

1 C Olive Oil
2 Tbsp Whole Cumin Seeds
10 Garlic Cloves
1 Bunch Cilantro, cut at the base of the leaves
4 Tbsp Lime Juice
4 Tbsp Orange Juice
1 – 7 oz Can Chipotle in Adobo, Embasa Brand
2 Tbsp Tamari
4 Tsp Ancho Chili Powder
4 Tsp Kosher Salt
1 Tbsp Honey
3 Lbs Flank or Skirt Steak
Lime wedges, chopped cilantro, chopped onions, and other toppings

How To

Pat dry the steak with paper towels. Lightly score in a cross-hatch pattern on both sides of the steak.
Warm a skillet on medium high heat. Add the cumin seeds and garlic. Gently toast 3-5 minute until the garlic is lightly browned and the cumin seeds are fragrant.
Combine everything except the steak in a food processor and blend until smooth. Split the steak and marinade equally into two gallon Ziploc bags.
Refrigerate and let the carne asada marinate for 6 to 24 hours.
About an hour before you cook, let the carne asada sit on the counter to bring it to room temperature.
Heat a grill or grill pan to high heat. Sear both sides 3-5 min to the desired doneness, medium rare is recommended.
Let the steak rest for at least 10 minutes. Thinly slice. Serve as you like it!

Serving Suggestions

Serve with corn or flour tortillas, sour cream, lime wedges, chopped cilantro, chopped onion, salsa, cotija, guacamole, or really any other taco topping that you like.

This also goes great in a burrito bowl, or as a salad.

Inspired by a carne asada recipe on the Food & Wine website.