Name: Carne Asada with Lime and Mesquite Char
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs Flank steak; 0.5 cup Fresh lime juice; 0.25 cup Orange juice; 0.25 cup Olive oil; 4 cloves Garlic, minced; 0.5 cup Fresh cilantro, chopped; 1 tsp Ground cumin; 1 tbsp Soy sauce; 1 tsp Kosher salt; 0.5 tsp Black pepper

"Experience the bold flavors of Northern Mexico with this succulent flank steak, marinated in a bright citrus blend and seared over high heat for a signature mesquite finish. This recipe yields a perfect balance of zesty acidity and deep, smoky char that is ideal for street-style tacos."

1 Ingredients

Qty	Item
2 lbs 900 g	Flank steak
0.5 cup 120 ml	Fresh lime juice
0.25 cup 60 ml	Orange juice
0.25 cup 60 ml	Olive oil
4 cloves 12 g	Garlic, minced
0.5 cup 15 g	Fresh cilantro, chopped
1 tsp 2 g	Ground cumin
1 tbsp 15 ml	Soy sauce
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper

2 Instructions

In a medium bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, chopped cilantro, cumin, and soy sauce to create the marinade.

Place the flank steak in a large resealable plastic bag or shallow glass dish and pour the marinade over it, ensuring the meat is fully coated.

Refrigerate the steak for at least 2 hours, but no longer than 6 hours, as the citrus acid will eventually break down the meat fibers too much.

Prepare your grill for high-heat direct cooking (aiming for 450-500°F) and add soaked mesquite wood chips to the charcoal or a smoker box.

Remove the steak from the marinade and pat it thoroughly dry with paper towels; this is the secret to a great crust.

Season both sides with salt and pepper and grill the steak for 4 to 6 minutes per side until the internal temperature reaches 130-135°F for medium-rare.

Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain at a 45-degree angle.

·
Always slice against the grain to ensure the meat is tender and easy to chew.
·
Patting the meat dry before it hits the grill is essential for a deep brown char rather than a gray, steamed finish.
·
If you can find it, use 'Diezmillo' or skirt steak for a more authentic, fattier cut that thrives on high heat.

? Frequently Asked Questions

What if I don't have a grill?

You can use a heavy cast-iron grill pan on your stovetop over high heat, though you will lack the distinct mesquite smoke flavor.

How long should I marinate the beef?

Ideally 2 to 4 hours. Because lime juice is very acidic, marinating longer than 8 hours can make the meat mushy.

What is the best wood for Carne Asada?

Mesquite is the traditional choice in Northern Mexico for its intense, earthy smoke that stands up well to beef.

Can I use this recipe for chicken?

Yes, this citrus marinade works wonderfully for grilled chicken thighs, though the cooking time will be longer.

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