Recipe Background
Carne Asada night is THE BEST KIND OF NIGHT! After these slabs of meat marinate in some sweet and savory goodness for a few hours, they get sizzled just right, and become the tenderest, juiciest slices of deliciousness you could ever imagine. The next best thing is you can use it for everything! Snuggled into some tortillas for a burrito, taco, or quesadilla, over some fluffy rice for an amazing bowl or salad, or just served on its own, it's mind-blowingly amazing in all shapes and forms. You'll understand our enthusiasm once you get your first bite of Carne Asada!
Carne Asada night is THE BEST KIND OF NIGHT! After these slabs of meat marinate in some sweet and savory goodness for a few hours, they get sizzled just right, and become the tenderest, juiciest slices of deliciousness you could ever imagine. The next best thing is you can use it for everything! Snuggled into some tortillas for a burrito, taco, or quesadilla, over some fluffy rice for an amazing bowl or salad, or just served on its own, it's mind-blowingly amazing in all shapes and forms. You'll understand our enthusiasm once you get your first bite of Carne Asada!
Ingredients
- 1/4 cup avocado oil plus more, to taste
- 2 tablespoons lime juice
- 1/2 cup fresh cilantro finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 4 pounds flank or skirt steaks
Directions
- In a large mixing bowl, add 1/4 cup of the oil, the lime juice, the cilantro, the soy sauce, the brown sugar, the paprika, the cumin, the garlic powder, the salt, and the pepper and mix until it is very smooth.
- Add the steaks to the bowl and while wearing disposable gloves, use your hands to evenly rub the seasoning mixture all over them.
- Tightly cover the bowl with plastic wrap and place it in the refrigerator. Marinate the steaks for at least 2 hours and up to overnight.
- Transfer the bowl from the refrigerator and let the marinated steaks sit at room temperature, about 20-30 minutes.
- Use paper towels to pat the marinated steaks dry, then season them with the salt and the pepper.
- In a skillet over medium-high heat, add the extra oil and heat until it begins to shimmer and sizzle, about 2-3 minutes.
- Add the seasoned steaks to the heated oil and cook, occasionally flipping, until they reach an internal temperature of 130 degrees F for medium-rare doneness, about 6-8 minutes per side.
- Transfer the steaks to a plate and cover them with foil. Let them rest, about 5 minutes, until they come to a temperature of 135 degrees F for medium-rare.
- Use a sharp knife to slice the steaks.
- Serve.
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