Cassie’s Ruminations

Carne Asada

This recipe is inspired by this one on AllRecipes. I quite liked the citrus-y marinade. Shaun wasn’t as much of a fan, but thought it was alright.

Carne Asada
Serves 8

1.5 lb flank steak or flat iron steak

For the marinade:
1/4 cup white vinegar
1/3 cup soy sauce
4 cloves garlic, pressed
2 limes, juiced (about 1/3 cup)
1 lemon, juiced (about 1/3 cup)
1 orange, juiced (about 1/3 cup)
1/3 cup canola oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp dark chili powder
1 tsp dried Mexican oregano
1 tsp ground cumin
1 tsp paprika

For cooking:
1 tbsp canola oil

Mix together the marinade ingredients in a large zip top bag. Place the meat in the bag and seal, pushing out as much of the air as possible. Marinate in the refrigerator for at least 1 hour and up to 24 hours.

When ready to cook, heat the canola oil in a skillet over medium high heat. Remove the meat from the marinade, letting it all drip off back into the bag, and add the meat to the skillet. Sear well on both sides, about 2 minutes per side. Add about 1/4 cup of water and the marinade to the skillet and cook until the meat is done, about another 15-20 minutes total, turning over occasionally. Remove the meat and slice thinly. If desired, reduce the liquid to a sauce and drizzle over the top.

Serve hot with beans, tortillas, salsa, guacamole, or whatever else sounds good!