Carne asada, all day! Trust us, you will be saying that as well after you try this recipe. So I grew up in San Diego and we always had the best Mexican food restaurants and taco shops on literally every corner. One of the staples in my life was a carne asada burrito…(that actually sounds a little sad now that I’m admitting it but I don’t even care, it’s true and I have no shame). Anyway, we have taken one of our favorites and given it the GTK name! This carne asada recipe is not only easy peasy, it’s freaking delicious!! You don’t even need very many ingredients to pull this one together. Check it out…flank steak, fresh cilantro, a lime, an orange, a jalapeño, garlic, white vinegar and some olive oil…That’s all you need to turn the steak into carne asada!
The fresh ingredients are key in this recipe. You really can taste the difference when you take the time to buy and use the “real” stuff. You also can’t go wrong with citrus and steak. It just works people…trust us.
Lay the steak on a cutting board and poke a bunch of holes in it with a fork. This part is fun! Place it into a large freezer ziplock bag. Then, just chop up your cilantro, garlic and jalapeño and toss them into the bag with the steak. Add in the juice of the lime and orange, along with the oil and vinegar and smoosh it all around with your hands. Place it in the fridge and let it hang out for at least 2 hours.
After the steak is in the fridge marinating, you can get going on this delicious homemade pico de gallo! Yum! This is one of our favs…once again, very few ingredients and lots of flavor. This pico goes beautifully with this dish and well, quite frankly, this pico also happens to go beautifully with lots of other dishes too!! We are slightly addicted and you will be too after you give it a try. Who would think that by simply combining roma tomatoes, cilantro, red onion, jalapeño, some fresh lime juice and salt could be so amazing? Well, who cares? Let’s just eat it and not overthink it.
Get that bbq fired up to high heat and cook the steak for 7-10 minutes on each side…depending on how you like it prepared. Remove it from the grill and let it rest for about 10 minutes. When you are ready to serve it up, slice the steak on the grain and top it off with the pretty pico and you are Winning!! You can serve it with tortillas too…and maybe some guac if you are feeling crazy. Make our awesome Southwest Corn Salad with Honey Lime Vinagrette to go with this great steak. The family, friends,dinner guests…whoever you just made this for, are gonna be super happy.
- 2 lbs flank steak, trimmed
- 5 cloves garlic, smashed
- juice of 2 large navel oranges
- juice of 1 lime
- 3 Tbsp white vinegar
- 1 jalapeno, seeded and chopped
- 1 large handfull chopped cilantro - approx 1 C packed
- ⅓ C olive oil
- S & P
- 4 Roma tomatoes, seeded and chopped
- ½ jalapeno, seeded and chopped - use more if you like it spicy
- ⅓ C chopped red onion
- ⅓ C chopped cilantro
- ½ lime, juiced
- pinch of kosher salt
- Mix all ingredients together and serve or make up to one day in advanced and store in the refrigerator.
- Lay steak out flat on a cutting board and poke steak all over both sides with a fork. Season both sides of flank steak with S&P. Place steak in a large ziploc freezer bag.
- In a small bowl add orange and lime juice, garlic, vinegar, jalapeno, cilantro and olive oil and stir until combined. Pour marinade in the ziploc bag with the flank steak. Remove air from bag and seal. Move marinade around to cover steak. Refrigerate for at least 2 hours, flipping ziploc bag halfway if possible.
- Heat bbq to high heat. Grilled each side for approx 7-10 minutes per aide depending on how rare you prefer your steak.
- Allow meat to rest for 10 minutes. Slice steak against the grain. Serve with fresh pico de gallo and wrap in a tortilla if desired.