Prep Time::20 mins
Cook Time::10 mins
Additional Time::1 day 10 mins
Total Time::1 day 40 mins
Servings::12
Ingredients
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Marinade:
¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
1 bunch fresh cilantro, chopped
½ cup soy sauce
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground paprika
1 tablespoon ground black pepper
1 teaspoon finely chopped canned chipotle pepper
1 teaspoon dried oregano
½ cup olive oil
Carne Asada:
3 pounds flank steak
Directions
Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.
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Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.
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After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.
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When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove steak from the marinade and shake off excess. Discard the remaining marinade.
Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.
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Remove steak from grill and slice across the grain.
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Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.
Dotdash Meredith Food Studios