Carne Asada Recipe
Not only are we art lovers around here, but we love our food too! Why not mix it up a bit, right?
This steak recipe will knock your socks off! We found it from Kelly at Primally Inspired and we are simply copying (and editing) the recipe from her, so it’s probably best to view the original recipe here as we modify it (see notes in parenthesis).
- 2-3 lb flank or skirt steak, 1 inch thick (we prefer two or three-10 oz Ribeye steaks with good marbling)
- ⅓ cup white vinegar
- ⅓ cup olive oil or oil of choice (we actually cut the oil drastically to about 2 Tablespoons)
- 2 limes, juiced (Depending on the juice quantity of the limes, we’ve had to use up to 4 limes as they were very small)
- 4 cloves of garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder (we cut this to about 1/2 tsp)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well.
- Pour the marinade over the steak (we like to tenderize the steak while it’s still in the original packaging prior to this step) and turn to coat.
- Marinate in the fridge for at least 1 hour up to 24 hours. A good idea from “America’s Test Kitchen” on PBS says to place any marinade and steak in a ziploc and take all the air out thereby forcing the marinade on the steak. We actually are against using plastic as much as possible, so we don’t do this, but it probably does work really well to do this. They have also recommended on some cuts of meat to score it slightly prior to marinating, although we have yet to try this on this particular recipe.
- After it’s finished marinating, place the steak on a baking sheet, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it. (This part has to be done with great care. If the steak is in for even 1 minute longer than necessary it will turn out to be too tough as mentioned above).
- Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa (recipe HERE), fresh cilantro and lime wedges.
For a great list of cooking terms and what they mean, visit University of Minnesota-Duluth website here.