Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Carne Asada
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- Level: Easy
- Total: 4 hr 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 499
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 111 mg
- Sodium
- 640 mg
Fresh citrus juice, garlic and seasonings work together to create a simple yet flavorful marinade for this grilled carne asada. The thin skirt steak cooks quickly over high heat, developing a smoky char while staying tender and juicy inside. Slice it thinly across the grain and serve with warm tortillas, grilled scallions and your favorite toppings.
- Level: Easy
- Total: 4 hr 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 499
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 111 mg
- Sodium
- 640 mg
Ingredients
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Directions
- Season the steak with salt and pepper. Whisk the lime juice, orange juice, olive oil, cilantro, garlic, soy sauce, cumin and oregano in a medium bowl or baking dish; stir in the sliced onion. Add the steak and toss to thoroughly coat. Cover and marinate in the refrigerator for 4 to 6 hours, flipping the steak halfway through.
- Remove the steak from the refrigerator and let sit 30 minutes at room temperature before grilling. Preheat a grill to medium-high. Oil the grates.
- Remove the steak from the marinade and blot dry with paper towels. Drizzle the scallions with a little olive oil and season with salt and pepper. Grill the steaks until charred on both sides, 4 to 9 minutes total for medium-rare to medium doneness, depending on the thickness. Grill the scallions, turning often, until soft and lightly charred, 1 to 2 minutes.
- Transfer the steak to a cutting board and let rest 5 minutes, then thinly slice against the grain. Serve with the grilled scallions as well as tortillas, assorted toppings and lime wedges.
